The salty herbaceous garnishes add the perfect pep to an otherwise ordinary egg dish.
½ cup plain Greek yogurt, plus more for serving
¼ cup shredded Parmesan cheese
2 tablespoons chopped fresh rosemary leaves, divided
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 large shallot, chopped
⅓ cup green Castelvetrano olives, pitted and halved
⅓ cup Kalamata olives, pitted and halved
2 ounces plain goat cheese, crumbled
Preheat the oven to 325 F.
In a medium bowl, whisk the eggs, yogurt, Parmesan, 1 tablespoon and 1 teaspoon of rosemary, salt, and pepper, then set aside.
In an oven-safe 10-inch skillet, melt the butter over medium heat, completely coating the pan.
Add the shallots and saute for about 2 minutes until softened.
Slowly pour the egg mixture into the pan.
Sprinkle the olives and goat cheese evenly over the top of the eggs.
Cook the frittata for 5 minutes without stirring.
Remove the pan from the stove and place it on the middle rack of the preheated oven.
Bake for 12 to 15 minutes until the frittata is just cooked through and firm to the touch.
Remove the pan from the oven and cool slightly.
Gently slide the frittata out of the pan and onto a serving dish.
Sprinkle with the remaining chopped rosemary and cut it into slices.
Serve with yogurt on the side, if desired.