Fustini's Oils and Vinegars
Rosemary Frittata

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Rosemary Frittata


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Rosemary Frittata



  • 8 eggs
  • 3/4 cup 1/2 & 1/2
  • 2 sprigs of fresh rosemary
  • 1 12oz bag chopped frozen spinach, thawed
  • 1 cup grated aged white cheddar cheese
  • 1 small onion, diced
  • 1 teaspoon sugar
  • 2 tablespoons Fustini's Herbs de Provence olive oil, plus more for greasing & brushing
  • salt and pepper to taste


Step 1. 

Preheat oven to 375 degrees. Grease an 8" pie plate or square baking dish with a little Herbs de Provence olive oil. Set aside.

Step 2. 

Heat Herbs de Provence olive oil in medium fry pan over low heat. Add diced onion & sugar to caramelize onion. Beat together eggs, half & half, salt and pepper to taste. Stir in spinach & onions (cooled slightly). Pour entire mixture into prepared pan. Top with cheese & push down slightly to immerse into egg mixture. Pull the rosemary leaves off of stems and scatter throughout.

Step 3. 

Cook for 25-30 minutes our until eggs are set and slightly brown around edges. Brush lightly with Herbs de Provence Olive oil and cut into wedges just before serving.

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