Tomato & Black Olive Frittata

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Recipe from Chef Gabriele Riva




Cherry or Grape Tomatoes
Pitted Black Olives
(Greek Kalamata)
Organic Whole
Large Eggs
Fine Sea Salt
Black Pepper
Grated Parmesan Cheese
Herbs de Provence

20 pcs

20 pcs

2-1/2 tsp
1-1/2 tsp
2-1/2 tsp

  1. Preheat oven to 400 F.
  2. Spread tomatoes and olives evenly on the olive oil-brushed Silpat® Entremet.
  3. Beat the eggs with a fork until frothy. Add salt, pepper, parmesan and the Herbs de Provence.
  4. Gently pour the egg mixture onto the Silpat® Entremet, taking care not to
    over fill.
  5. Bake in the oven at 400 F for about 20 minutes, the surface should golden brown. Do not overcook!
  6. Allow to rest for a few minutes before removing from mold. The frittata can be inverted onto a large plate or platter.
  7. Cut into squares, serve with a salad or enjoy by itself.
Substitution Notes:
Substitute parmesan cheese with other type of cheese ie. Gruyere, Cheddar. Otherwise an extra pinch of salt will do if no cheese is added.

Zucchini, Mint and Basil Frittata

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Spatula, fork
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Metal or glass bowl for mixing

easy difficulty level

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