Serious Eats: Recipes

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

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/02/baked-rosemary-olive-pecorino-frittata-easy-recipe.html

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