Europe At Your Table - The Ultimate Manzanilla Olive, Red Onion & Zucchini Frittata
Looking to enhance your morning breakfast with one perfect ingredient? Well, when it comes to breakfast and eggs, Spaniards know which small, yet extremely nutritional fruit is best to include, one that packs quite the wholesome punch. It really is so much more than just an ingredient, it’s the epitome of deliciously savoury bites, of unforgettable mealtime memories, it’s the wide variety of healthy and delicious European olives.
Packed with an ideal mix of essential vitamins, amino acids and antioxidants, European olives are the perfect way to incorporate the Mediterranean diet into any snack, breakfast, lunch or dinner recipe. Not only do European olives have significant health benefits, but they’re also very affordable and easy to find in the aisles of your local grocery store. With 1 out of 2 olives eaten in Canada being Spanish, it’s really no surprise that Spain is the largest producer and exporter of table olives, not just to Canada but also worldwide.
With Bite Me More’s Manzanilla Olive, Red Onion & Zucchini Frittata recipe, you can experience the culinary versatility of European olives for yourself. Why Manzanilla olives for this breakfast recipe? Meaning “little apple” in Spanish, the Manzanilla olive has a smooth texture and lack of bitterness, making it extremely versatile, perfect for any recipe. With its easily removable pit, the Manzanilla olive is popular for stuffing - peppers, anchovies, cheese, oh my! Bring Europe to your table by cooking up this delicious recipe perfect for any time of day...
The Ultimate Manzanilla Olive, Red Onion & Zucchini Frittata RECIPE
ingredients
½ cup Manzanilla olives
1 tbsp olive oil
1 small red onion, thinly sliced
1 small red bell pepper, chopped
1 small zucchini, chopped
½ tsp smoked paprika
¼ tsp kosher salt
¼ tsp freshly ground black pepper
10 eggs
½ cup grated Manchego cheese
¼ tsp kosher salt
¼ tsp freshly ground black pepper
3 cups baby spinach, roughly chopped
¼ cup grated Manchego cheese
directions
1. Preheat the oven to 425°F. Pit and coarsely chop Manzanilla olives; set aside.
2. Heat olive oil in a 10-inch skillet over medium-high heat. Add onion and cook to soften for 2 minutes, stirring occasionally. Add red pepper and zucchini and continue to cook, for 4 minutes, stirring occasionally. Stir in the Manzanilla olives, smoked paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 1 minute more. Remove from heat.
3. In a large bowl, whisk eggs, ½ cup Manchego cheese, ¼ teaspoon salt and pepper. Scatter baby spinach over olive-onion mixture. Pour egg mixture evenly over vegetables. Sprinkle ¼ cup Manchego cheese over top. Place in the oven and bake for 10-12 minutes, until golden brown and slightly firm to the touch. Let cool for a few minutes then slide out onto a cutting board. Cut in wedges and serve.
Go on, take your seat at the longest table in the world - one that unites Europe and Canada through the taste, quality and variety of olives from Spain. Visit www.olivesfromspain.ca to learn more about how you can let the “Mediterráneo” come into your life.
*This article is in collaboration with European Olives.
