Tomato Olive Frittata

We have our own chicken coop, so some days it feels like a losing battle keeping up with the little guys.  After all, there is only so many eggs you can eat yourself, before you have to start giving them away.  And that's what we do.  I'm thankful to have siblings that don't mind taking them off our hands whenever we get behind.  The recipe I made tonight for dinner helped a little in the battle of egg vs. cook.  It is great for both dinner or breakfast.

Tomato Olive Frittata

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 6

Ingredients:

• 1 egg and 8 whites, divided
• 1 Tbsp flour
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1 cup Mozzarella cheese
• 1(3.8 oz) can sliced olives, drained
• 1 medium onion, chopped
• 1/2 cup chopped, seeded tomato
• 1/3 cup ham, chopped
• 1 1/4 tsp. Italian herb seasonings
• Olive oil

Directions:

• Preheat oven to 375F degrees.  in a medium skillet cook onions with a little olive oil until they begin to caramelize   Remove from heat and set aside in a bowl.
• In a medium mixing bowl, whisk one egg with flour, until blended.  Whisk in remaining 8 whites, pepper, and salt.  Sir in remaining ingredients.  Spread into a oiled 8x8 baking dish.  Bake 35 to 40 minutes or until golden and set.  
• Let rest 5 minutes.
• Cut into wedges.

Adapted from a recipe on Lindsay Olives