Two olive and caraway frittata recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 251 calories / serving
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091957 two olive caraway HERO

Pre-heat the oven to 180°C.

Heat the olive oil in a large, ovenproof frying pan and add the potato slices. Reduce the heat to low and cover, letting the potatoes cook for 10 minutes until just soft, then remove from the heat.

Whisk together the eggs and milk with the seasoning, chopped black olives and most of the caraway seeds. Pour the egg mixture on top of the potato slices, then sprinkle the remaining caraway seeds on top. Bake for 12-15 minutes until the egg is set and the top is golden brown.

Remove and allow to cool a little before turning out onto a chopping board and cutting into square portions.

Arrange on a serving plate and serve with the green olives skewered on cocktail sticks as a garnish.

  • Ingredients

  • 2 large potatoes, peeled and sliced 1cm thickness
  • 50ml olive oil
  • 40g pitted black olives, drained and finely chopped
  • 6 medium eggs
  • 50ml milk
  • 1tbsp caraway seeds
  • salt
  • pepper
  • whole pitted green olives, to garnish
  • cocktail sticks, to garnish
  • Energy 1045kj 251kcal 13%
  • Fat 17g 25%
  • Saturates 4g 19%
  • Sugars 1g 1%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 13.9g Protein 13.5g Fibre 2.8g


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