We had scads of eggs needing to be used up, along with a few potatoes, so a frittata fit the bill. The great thing about a frittata is that you have so many options for fillings. The combination of the potatoes and green olives is excellent and is a nice little change for your palate. Because the olives are salty to begin with, I did not add any salt to this recipe.
2 tablespoons olive oil
3 tablespoons water
3 new potatoes, rinsed and cut into 1/2 inch-dices
1/4 cup pimiento-stuffed olives, chopped (I would add more)
Ground black pepper
1 medium garlic clove, minced
8 large eggs
3 tablespoons grated Parmesan cheese
3 ounces Mozzarella cheese (or any other cheese you have on hand)
2 tablespoons minced fresh rosemary
1. Adjust the oven rack to the upper-middle position and heat the oven to 400 degrees
2. Heat the oil and water in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potatoes, olives, pepper, and garlic, cover and steam until the potatoes are just tender (2 to 3 minutes). Remove the lid and continue to cook until the liquid evaporates and potatoes are lightly browned, 6 to 8 minutes longer.
3. Lightly beat the eggs with Parmesan, Provolone, rosemary, and pepper to taste.
4. Shake the skillet to evenly distribute the ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10 to 12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges, and serve.
Recipe from How to Cook Without a Book by Pam Anderson