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