Olive Frittata Ascolano

December 10, 2013




2 Tbsps. Ascolano Extra Virgin Olive Oil

1/2 cup (about 6 stalks) asparagus, chopped into 1-inch pieces

1/4 cup bacon (cooked and roughly chopped)

1/4 cup Monterrey Jack cheese

1/4 cup greek ripe olives (whole, pitted, drained well if canned)

8 eggs




Preheat your oven's broiler.


1-  Heat the Ascolano Extra Virgin Olive Oil in the skillet(s) at

medium heat. Add chopped asparagus and chopped bacon .

Saute to crisp the bacon.


2-  Add olives and stir. In a bowl whisk the eggs and pour them

slowly into the skillet(s). Do not stir!


3-  Sprinkle with cheese and cook for 2-3 minutes or until sides

begin to set.


4-  Transfer to the oven and broil for 2-3 minutes or until just

set and slightly golden.



Taste Notes: Ascolano is Lucero Yellow Green Label-Med

Recipe adapted from Jenna at A Savory Feast



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