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Herb-and-Olive Frittata
![Herb-and-Olive Frittata](https://cdn.statically.io/img/static01.nyt.com/images/2014/04/22/dining/Herb-and-Olive-Frittata/Herb-and-Olive-Frittata-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 to 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4tablespoons olive oil
- 1large onion, chopped
- 1tablespoon minced garlic
- ½cup chopped black olives, preferably oil-cured
- 1cup chopped fresh parsley
- 1cup chopped fresh basil
- ½cup chopped fresh dill
- ½cup chopped fresh mint
- 1tablespoon chopped fresh rosemary or thyme
- 8eggs, lightly beaten
- ½cup milk
- 1tablespoon all-purpose flour
- Salt
- black pepper
Preparation
- Step 1
Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Step 2
Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Step 3
Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Private Notes
Cooking Notes
Wow, really excellent and good advice on the herbs. Leeks are great in this. If fat is a concern, halve the oil and throw out a couple of yolks. If fat isn't a concern, grate some cheese over the top and finish in the oven.
Thanks Mark Bittman!
I make parsley-rich herb frittatas frequently (starting long before I saw this recipe). I would encourage readers to experiment with using fewer eggs for the amount of herbs in this recipe (or more herbs if you want to use 8 eggs) -- a matter of personal taste, obviously.
Whoa. Too much oil, too much milk. What a wet mess that would be. I sauteed the onions and garlic in one tablespoon of oil, added the herbs and olives, omitted the flour and cooked using Martha Rose Shulman's frittata template with 8 eggs ( https://cooking.nytimes.com/recipes/1016415-frittata-template?action=cli... ). Delicious.
I’ve made many frittatas and have never finished cooking them on the stove — I’ve always fully or partially cooked them in the oven. I was intrigued by this recipe suggesting that stovetop-only could be done. Lo and behold, 20 minutes later, and I still had a wet frittata top and a seriously overcooked base. I strongly suggest finishing this one in the oven at 400 for 5 minutes.
Absolutely delicious! Made the recipe as-is, except for substituting Castelvetrano olives for black olives and abundant chives for a large onion, because we had them on hand. Topped with feta and broiled for a couple of minutes at the end. 10 out of 10.
I used the herbs I had on-hand, which was less than the recipe called for, but it was still good. I also used half-and-half instead of milk, and served it with freshly grated parmesan cheese and a drizzle of high quality balsamic vinegar. My husband (a better cook than I) approved!
Excellent! Not heavily egg-y, as frittatas can be. Added some chopped red bell pepper for color and a little fresh ricotta just because I had some. Broiled quickly at the end with a little feta and Parmesan. Served four generously.
Been making this for years to use up vegetables and bits of cheese. Nice served with a warm tomato sauce. Good cold, too!
Whoa. Too much oil, too much milk. What a wet mess that would be. I sauteed the onions and garlic in one tablespoon of oil, added the herbs and olives, omitted the flour and cooked using Martha Rose Shulman's frittata template with 8 eggs ( https://cooking.nytimes.com/recipes/1016415-frittata-template?action=cli... ). Delicious.
Delicious, easy, healthy week night dinner for when you get home late from work.
Is the milk necessary? (Lactose intolerant...)
I make parsley-rich herb frittatas frequently (starting long before I saw this recipe). I would encourage readers to experiment with using fewer eggs for the amount of herbs in this recipe (or more herbs if you want to use 8 eggs) -- a matter of personal taste, obviously.
Wow, really excellent and good advice on the herbs. Leeks are great in this. If fat is a concern, halve the oil and throw out a couple of yolks. If fat isn't a concern, grate some cheese over the top and finish in the oven.
Thanks Mark Bittman!
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