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  Coarsely chopped onion 1⁄2 Cup (8 tbs)
  Coarsely chopped green pepper 1⁄2 Cup (8 tbs)
  Cooking oil 3 Tablespoon, divided
  Potatoes 2 Medium, cooked, peeled, and cubed
  Pitted black olives 10 , chopped
  Eggs 6
  Water 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper To Taste

In 10-inch omelet pan or skillet, saute onion and green pepper in 2 tablespoons oil until lightly browned.
Add , potatoes, and olives; cook over low heat 5 minutes, stirring often.
Loosen food from bottom of pan; add remaining oil.
Tilt pan to allow oil to cover bottom.
Mix eggs, water, salt, and pepper; pour over mixture.
Cover and cook over low heat 15 minutes, or until egg is set on top.
With pancake turner, loosen edges and bottom; invert onto serving platter.

Recipe Summary

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1204 Calories from Fat 722

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 15.9 g79.3%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 1236.7 mg51.5%

Total Carbohydrates 79 g26.4%

Dietary Fiber 10.2 g40.6%

Sugars 10.1 g

Protein 46 g92.5%

Vitamin A 34.4% Vitamin C 213.9%

Calcium 22.6% Iron 47.7%

*Based on a 2000 Calorie diet

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