The Provençal frittata is a tasty and colorful side dish typical of Provençal cuisine. Made with eggs, tomatoes, garlic, parsley and black olives, it is perfect served hot or at room temperature.
Beat the eggs, season with salt and pepper, add one minced clove of garlic, a sprig of parsley and the pitted black olives sliced into rings
Heat a few tablespoons of olive oil in a pan, add the peeled, seeded and diced tomatoes and cook for about fifteen minutes until the sauce thickens
Pour the eggs over the tomatoes and cook the frittata on both sides
It should be nicely golden
Excellent served hot or cold with a mixed green salad
Pan
Bowl
Fork
Store in the refrigerator for up to 2 days
Ideal to serve hot or at room temperature
Italy
| Energy (kcal) | 77.64 |
| Carbohydrates (g) | 1.91 |
| of which Sugars (g) | 1.91 |
| Fat (g) | 5.17 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 5.55 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.07 |
