Rosemary-Olive Oil Frittata

Posted by Olivia on Thursday, February 11th, 2010

This easy egg dish makes for a delightful brunch, lunch or even light supper. Bold Sonoma Valley Blend Extra Virgin Olive Oil and bright rosemary combine beautifully with aged white cheddar and sweet caramelized onions. Sandwich leftovers between two slices of crusy bread for the perfect next-day lunch.


8 eggs

3/4 cup half-and-half

2 sprigs fresh rosemary

1 12-oz bag chopped frozen spinach, thawed

1 cup grated aged white cheddar cheese

1 small white onion, diced

2 tbsp robust Extra Virgin Olive Oil, such as Sonoma Valley Blend, plus more for drizzling.

1 tsp each of salt and pepper 


Preheat oven to 375 degrees F.

Grease an 8” pie plate or square baking dish with a little olive oil. Set aside.

Heat olive oil in a medium frying pan over low heat. Allow onions to caramelize, slowly, stirring occasionally. This should take 18-20 minutes. Remove from heat and set aside.

Beat together eggs, half-and-half, and salt and pepper. Stir in onions and spinach. Pour entire mixture into prepared pan. Sprinkle cheese evenly throughout the top and push down gently to immerse into egg mixture.

Pull the rosemary leaves off their stems and scatter throughout. Use a butter knife or spoon to swirl the egg mixture a bit, ensuring that all ingredients are incorporated before baking.

Cook for 25-30 minutes or until eggs are set and slightly brown around the edges. Drizzle lightly with olive oil and cut into wedges just before serving.

Serves 4-6.


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