• Total time: 25 minutes 
  • Prep time: 10 minutes 
  • Cook time: 15 minutes 
  • Yield: 4 servings 


  • 3 tbsp. extra virgin olive oil, divided 
  • 1 cup chopped onion
  • 2 cloves garlic, minced 
  • 8 eggs, beaten
  • ¼ cup half-and-half, milk or light cream 
  • ½ cup sliced Kalamata olives
  • ½ cup roasted red sweet peppers, chopped 
  • ½ cup crumbled feta cheese
  • ⅛ tsp. black pepper 
  • ¼ cup fresh basil
  • 2 tbsp. Parmesan cheese, finely shredded
  • ½ cup coarsely crushed onion-and-garlic croutons 
  • Fresh basil leaves, to garnish


  1. Get your broiler preheated.
  2. A broiler-proof skillet set over medium heat, heat 2 tablespoons extra virgin olive oil; sauté the onion and garlic for a few minutes or until tender.
  3. Meanwhile, beat half-and-a-half eggs in a bowl until well mixed.
  4. Stir  in  the  olives,  sweet  roasted  pepper,  feta  cheese,  basil,  and  black pepper.
  5. Over the sautéed onion mixture, pour the egg mixture over and cook until almost set.
  6. Raise the egg mixture with a spatula to allow the uncooked portion to flow underneath.
  7. Continue to simmer for 2 more minutes or until set.
  8. In a cup, blend the remaining extra virgin olive oil, parmesan cheese, and crushed  croutons;  scatter  the  mixture  over  the  frittata  and  broil  for approximately 5 minutes or until the crumbs are golden and the top is set. 
  9. Break the frittata into wedges to serve and garnish it with fresh basil.

Nutrients Values: 

Calories: 166.4 Fat: 9.5g – Protein: 14.4g – Carbs: 4.4g

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