20g/3⁄4ozbutter 1 shallot, thinly sliced
50 g/2 oz pancetta, cut into strips • 5 eggs 2 tablespoons freshly grated Parmesan cheese
25 g/1 oz green olives, stoned and chopped
25 g/1 oz black olives, stoned and chopped 2 tablespoons olive oil salt and pepper


1.Melt the butter in a frying pan , add the shallot and cook over a low heat, stirring occasionally, for 5 minutes until soft. Stir in the pancetta and cook for a few minutes more, then remove the pan from the heat and leave to cool slightly.
2.Lightly beat the eggs with the Parmesan and season with salt and pepper. Stir in the olives and the shallot and pancetta mixture.
3.Heat the olive oil in afrying pan, pour in the mixture and cook until browned on both sides, but do not let the frittata dry out too much. Serve immediately.

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