Italian omelette with olives

The omelette is an economic dish which can be a life-saver when the fridge is empty. All you need are a few eggs and one or two other ingredients that you have lying around and you can create something enticing and fun, just like this. This olive omelette - ‘frittata’ in Italian - is thus transformed from a traditional dish of the poor into a feast, especially if accompanied by a mixed salad or if enjoyed in a sandwich, a bit like the Spaniards do with their famous ‘tortilla’. The presence of a generous dose of olives and a lovely bunch of herbs will even change the minds of those who are usually dead set against eggs in any form. So, what more do you want when you have in front of you such an easy, economical and aromatic recipe?


  • egg 6 units
  • spring onions A small spring onion
  • black olives 50 grams
  • grain 40 grams Grated
  • milk 20 millilitres
  • oil 2 tablespoons of olive oil
  • salt
  • pepper
  • mint A small bunch of fresh mint
  • parsley A small bunch of fresh parsley
30 minutes Total time
8 minutes Active time
Serves 4 persons
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Break the eggs and beat them briefly. Stir in the washed and chopped herbs, the finely sliced onion, chopped pitted olives, salt, pepper, Parmesan and milk. Beat thoroughly. Cook in a pan with a drizzle of extra virgin olive oil, turning halfway through the cooking time. Serve.

Don’t forget to thoroughly wash the herbs and take the stones out of the olives. It would be really annoying to bite into a whole olive!
You may enrich this omelette by adding different kinds of olives: you will get a more varied flavour and a really interesting range of colours.

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