Baked Rosemary Olive Frittata

[Photograph: Carrie Vasios]

Baking this dish takes the hard part (ie the flipping) out of making frittata. Olives and Pecorino Romano cheese add a salty bite while rosemary keeps it earthy.

Note: Pecorino Romano is a very salty cheese, which negates the need for extra salt in the batter. If you substitute for another cheese, add 1/4 - 1/2 teaspoon salt.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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Baked Rosemary Olive Frittata

About This Recipe

Yield:serves 6 to 8
Active time:10 minutes
Total time:25 minutes
Special equipment:10-inch springform pan, parchment paper, whisk
This recipe appears in: Wake and Bake: Baked Olive and Rosemary Frittata


  • 8 large eggs
  • 1/2 cup grated Pecorino Romano cheese
  • Kosher salt and freshly ground black pepper
  • 4 ounces (about 1/2 cup) black olives, cut in half
  • 2 teaspoons chopped rosemary
  • Olive oil, for greasing pan


  1. 1

    Adjust oven rack to middle position and preheat oven to 400°F. Line springform pan with parchment paper then grease liberally with olive oil.

  2. 2

    In a large bowl, whisk eggs until lightly beaten. Add cheese and season to taste with salt and pepper (cheese is salty, so do not overseason with salt). Whisk to combine. Spread olives evenly in pan, and pour eggs over to coat. Sprinkle with rosemary. Bake until top is puffed, and sides are golden and begin to pull away from the side of the pan, about 15 minutes. Let cool slightly, then serve.

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