Fresh-Pressed Olive Oil Club

Cheese, Herb, and Olive Frittata

Cheese, Herb, and Olive Frittata

This meatless, keto-friendly frittata can be thrown together in minutes, perfect for times when you have unexpected lunch or overnight guests. For a carnivorous version, add diced ham, cooked bacon, cooked breakfast sausage, or even slivered pepperoni. Great served with a simple green salad.


  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 1/2 red bell pepper, stemmed, seeded, and diced (optional)
  • 2 cloves garlic, peeled and minced
  • 1/2 cup chopped black olives, preferably oil-cured
  • 1 cup shredded Swiss cheese, Gruyère, or other melting cheese, divided use
  • 8 large eggs, preferably organic
  • 1/2 cup chopped mixed fresh herbs (see Note)
  • 1/2 cup milk, cream, or half and half
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper


Step 1

Preheat the oven to 350°F.

Step 2

Put the olive oil in a 10-inch nonstick skillet with an oven-proof handle and heat over medium-high heat. Add the onion, bell pepper, if using, and the garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Let the mixture cool.

Step 3

Sprinkle the olives and 3/4 cup of cheese evenly over the onion mixture.

Step 4

Whisk the eggs until frothy in a medium mixing bowl. Stir in the herbs, milk, and nutmeg. Season with salt and pepper. Give a final stir, then pour evenly over the onion mixture and cheese.

Step 5

Place the frittata in the oven and bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out clean, 20 to 25 minutes. The last 5 minutes of cooking, sprinkle the remaining cheese on top of the frittata. Let cool for 5 minutes, then cut into wedges for serving. (The frittata can also be served at room temperature.)

Note: Use a mix of tender herbs like parsley, chervil, basil, chives, or dill for this recipe.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club