Mediterranean Frittata

On the Menu Today~ Mediterranean Frittata What is a Frittata? Pronounced [frih-TAH-tuh] An Italian Omelet that usually has the ingredients mixed with the eggs, rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and after folding has a flat-sided half-oval shape. A frittata is firmer because it's cooked very slowly over low heat and round because it isn't folded. As with an omelet, any ingredient combination can be used to make a delicious, satisfying and very affordable meal. Make a Frittata for breakfast, lunch, dinner or a late-night snack. Anytime is a good time for a frittata. Mediterranean Frittata Ingredients 1/3 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 1 can (14 1/2 oz) diced tomatoes, drained 1 teaspoon finely chopped fresh basil 1/2 teaspoon dried oregano leaves, crushed 3/4 cup cooked orzo pasta 1/3 cup chopped, pitted ripe olives 8 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoon butter 1 cup shredded mozzarella cheese 2 cups warmed spaghetti sauce, optional Cooking Directions Cook and stir onion and garlic in hot oil in ovenproof 10-inch skillet until tender. Add tomato, basil and oregano; cook and stir 3 minutes. Stir in orzo and olives; transfer mixture to a small bowl, set aside. Beat eggs, salt and pepper in medium bowl. Stir in tomato/orzo/olive mixture; set aside. Melt butter in same skillet. Add egg mixture; sprinkle with cheese. Cook over low heat 8 to 10 minutes or until bottom and most of the middle is set. Broil 5 to 8 minutes or until top is browned. Cut into wedges.  Serve with warmed spaghetti sauce, optional Frittata, Italian, Eggs, Tomato, Olives, Cheese