Olive Frittata Ascolano

December 10, 2013

 

Ingredients

 

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

 

 

Directions

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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