Olive and Egg Omelette
(Frittata Con le Olive)
Ingredients:
5 eggs
1 oz (25 grams) green olives, stoned and chopped
1 oz (25 grams) black olives, stoned and chopped
2 oz (50 grams) pancetta, cut into strips
1 shallot, thinly sliced
2 tablespoons Parmigiano cheese, freshly grated
3/4 oz (20 grams) butter
2 tablespoons extra virgin olive oil
Salt and pepper
Directions:
Melt the butter in a frying pan.
Add the shallot and cook over a low heat stirring occasionally for about 5-7 minutes until soft.
Stir in the pancetta and cook for a few minutes more.
Remove the pan from the heat and leave to cool slightly.
Lightly beat the eggs with the Parmigiano cheese and season with salt and pepper.
Stir in the olives with the shallot and pancetta mixture.
Heat the olive oil in a frying pan.
Pour in the mixture and cook until browned on both sides (do not let the frittata dry out).
Serve immediately. Serves 4.