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Tomato Olive Frittata: Freelancing for Lindsay Olives

There is a little bit of a story behind this Tomato Olive Frittata.

It all started last year when I volunteered at the Eat Write Retreat. One of the corporate sponsors was Lindsay Olives. Because I'm a huge fan of salty things, I hung out at the Lindsay Olives table and sampled multiple varieties of their olives.

After the conference, I stayed in touch with Lindsay Olives, and a few months ago they asked if I'd like to photograph one of their recipes. I said yes!

Why did I choose Tomato Olive Frittata? The recipe has only ten ingredients, requires very little preparation time and can be served for breakfast, brunch, lunch or dinner. It also has one of my favorite things in the world: tomatoes!

Plus, this recipe is great for a crowd or for a single cook. It keeps well refrigerated for multiple days and can be reheated for a filling breakfast.

Disclosure: Lindsay Olives sent me several varieties of their olives and paid for completing this project.

The recipe for the Tomato Olive Frittata is incredibly easy. All you need are 6 large eggs, 1 tablespoon of flour, salt & pepper, 2 cups of shredded cheddar, 1 (3.8 ounce) can Lindsay Sliced Ripe Olives, 1/2 cup thinly-sliced green onions, 1/2 cup seeded chopped tomato, 1/3 cup thinly-sliced Canadian bacon and 1 1/2 teaspoons Italian seasonings.

To make the frittata, whisk together one of the eggs with the flour. Add the rest of the eggs, salt & pepper and whisk. Incorporate the rest of the ingredients and pour into a round baking dish.

Bake the frittata at 350F for 35 to 40 minutes.

If you are watching your weight, you might want to cut down on the amount of cheese or use low-fat cheese. You can also add sauteed mushrooms and peppers to this recipe. If you are not a fan of Canadian bacon, leave it out or replace it with leftover shredded chicken. This recipe actually reminds me of "omelet surprise" breakfasts my parents used to make on the weekends. They'd use whatever leftovers we had from weeknight meals to make a variety of fluffy omelets.

To learn more about Lindsay Olives check out their website and Facebook page.

What are your favorite types of olives? What do you like to do with them?

PS Remember you still have time to enter the OXO giveaway I'm hosting.


Lauren said...

Yum! This fritatta looks great! I've been in a fritatta mood lately...

marocmama said...

Looks so tasty! Might have to whip this up over the weeekend.

Megan said...

Congrats on the freelance gig! I really have to get myself to DC to eat some of your gorgeous creations!

Ben said...

I love frittata and this looks just amazing.

Carrie said...

I love frittatas....and this one has all kinds of great stuff in there! I love the idea of adding black olives to a frittata. I've never done that before, but it sounds lovely. As do nice and salty green olives.

Russell at Chasing Delicious said...

Mmm. This is my kind of dinner! Looks scrumptious!

FrenchtwistDC said...

I'm actually making a frittata tomorrow... with zuchinni, mint and parsley... can't have meat, it's lent ;-) I like olives though (and by like I mean adore) so I might actually try that recipe!!

Sophie said...

MMMMM,..;what a great & tasty looking fritttata! :)
The endreslt says it all: eat me right now! ;)

Angel Batterman said...

Finally made this for dinner tonight, with a few alterations, and it is delicious! I don't eat meat, so I diced up a vegetarian Italian sausage and used that instead of the Canadian bacon. I also added some sauteed mushrooms and a little bit of Parmesan cheese because I was short on cheddar.

Olga @ MangoTomato said...

Angel, Thanks for letting me know you tried this recipe. I like all of your additions/substitutions. That's the fun of cooking: you can make each dish your own.