Prep Time10 minutes
Cooking Time20 minutes
½ tablespoon olive oil
4 large eggs
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 scallions, green parts only, thinly sliced
½ cup halved cherry tomatoes
1/3 cup crumbled feta cheese
¼ cup PEARLS Specialties Sliced Kalamata Olives
½ cup PEARLS Specialties Garlic-Stuffed Olives
Toast, for serving (optional)
Position a rack in the upper third of the oven and preheat to 350ºF. In a large bowl, beat the eggs with the salt and pepper until foamy. Stir in the scallions and cherry tomatoes.
Warm the oil in an 8-inch ovenproof skillet set over medium heat. Brush the oil up the sides of the pan.
Pour in the egg mixture. Cook, stirring gently, until some large curds form but the eggs are still runny on top, 2-3 minutes.
Sprinkle the olives and feta over the eggs and press them in gently.
Transfer the frittata to the oven and bake until the center is set when pierced with the tip of a knife, 12-15 minutes. Let cool slightly, then cut into wedges and serve.