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Cherry or Grape Tomatoes
Pitted Black Olives
(Greek Kalamata)
Organic Whole
Large Eggs
Fine Sea Salt
Black Pepper
Grated Parmesan Cheese
Herbs de Provence
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20 pcs
20 pcs
15
2-1/2 tsp
1-1/2 tsp
3 TBSP
2-1/2 tsp
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- Preheat oven to 400 F.
- Spread tomatoes and olives evenly on the olive oil-brushed Silpat® Entremet.
- Beat the eggs with a fork until frothy. Add salt, pepper, parmesan and the Herbs de Provence.
- Gently pour the egg mixture onto the Silpat® Entremet, taking care not to
over fill.
- Bake in the oven at 400 F for about 20 minutes, the surface should golden brown. Do not overcook!
- Allow to rest for a few minutes before removing from mold. The frittata can be inverted onto a large plate or platter.
- Cut into squares, serve with a salad or enjoy by itself.
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