Frittata with olives is a delicious Italian side dish that combines creamy, soft egg with the salty flavor of olives. This dish is simple to prepare and can be served as an appetizer, side dish, or a light main course.
Thinly slice the white part of the shallot very thinly and soften it in a pan with the butter
Add the pancetta cut into strips, cook for a few minutes, remove and let it cool slightly
Lightly beat the eggs with the grated cheese, salt and pepper
Stir in the pitted olives cut into strips, the shallot and the pancetta
In a pan heat two tablespoons of oil, pour in the mixture and cook the frittata on both sides without letting it become too dry
Serve immediately
Non-stick frying pan
Fork
Bowl
Knife
Store in the refrigerator for up to 2 days.
The frittata with olives is a versatile dish that can be served hot or cold.
Italy
| Energy (kcal) | 242.89 |
| Carbohydrates (g) | 0.76 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 23.05 |
| of which Saturates (g) | 7.3 |
| Protein (g) | 7.83 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.08 |
