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Tomato Olive Frittata

At a Glance:

Prep Time: 40 minutes
Cook Time: 40 minutes
Servings: 24


2 dozen large eggs
1/4 cup flour
2 teaspoons freshly ground black pepper
1 teaspoon salt
8 cups (32 oz.) shredded Fontina, Cheddar or Monterrey Jack cheese
4 cups Lindsay® Sliced California Ripe Olives
2 cups thinly sliced green onions
2 cups chopped, seeded tomatoes
1-1/3 cups thin strips Canadian bacon or lean ham
2 tablespoons dried Italian herb seasoning


Heat oven to 350°F. In a large bowl, whisk four eggs with flour until blended. Whisk in remaining eggs, pepper and salt. Stir in remaining ingredients. Spoon mixture into 4 oiled 8x1-1/2-inch round cake pans. Bake 35 to 40 minutes or until golden brown and set. Cut each frittata into 6 wedges.

Nutrition Information:

Nutrients per serving: Calories: 232
Calories from fat: 146
Total fat: 16g
Monounsaturated fat: 1g
Cholesterol: 254mg
Sodium: 540mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Protein: 16g