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A while back I wrote about a recipe that we’d lost and had been trying to find for quite a while. Well, while my wife was surfing around some of her Christmas shopping the other day she found it.
Part of the problem is that what we remembered was the modified version that we had been making which started out as a doubled up build of the original.
Here’s the original that she found on the Lindsay Olive Company page
Tomato Olive Frittata
6 large eggs
1 tablespoon flour
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 cups shredded fontina, cheddar or Monterrey Jack cheese
1 can (3.8 ounce) Lindsay® Sliced Ripe Olives, drained
1/2 cup thinly sliced green onion
1/2 cup chopped, seeded fresh tomato
1/3 cup thin strips Canadian bacon or lean ham
1 1/2 teaspoons Italian herb seasoningPreheat oven to 350F. In medium bowl, whisk one egg with flour until blended. Whisk in 5 eggs, pepper and salt. Stir in remaining ingredients. Spread in oiled 8 x1 1/2-inch round cake pan. Bake 35 to 40 minutes or until golden and set. Cut into wedges. Makes 4 to 6 servings.
She modified it by first doubling everything and baking it in a 10.5 x 14 x 2 inch glass pan. Our cheese preference was the Monterrey Jack cheese because we like it and there’s a store in our area where we can get 5lb bags of it for about $7.50.
In place of the Canadian bacon or ham we used pepperoni the first time. Another time we used “Little Smokies”. I’m wondering if perhaps we can try it with Andouille Sausage or perhaps ground turkey browned with some onion , garlic and green peppers.
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Posted on 10th December 2007
Under: Dinner, From The Cook, Recipies | Comments Off
