Scallion Frittata Crostini with Olives & Herbs for Dinner
This simple yet sophisticated dinner recipe transforms scallion-studded frittata into elegant crostini. Thin ribbons of baked frittata are paired with olive oil-drizzled toast, fresh herbs, and sliced olives, making it a versatile option for a light meal or hors d’oeuvre.
Equipment
- Oven-safe nonstick skillet (8- or 9-inch preferred)
Ingredients
- 6 scallions white and green parts, trimmed and left whole
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ½ teaspoon fine sea salt plus more as needed
- 4 extra-large eggs
- Freshly ground black pepper to taste
- 4 to 6 slices crusty bread toasted
- 1 garlic clove halved
- Fresh lemon juice for serving
- Pitted Kalamata olives thinly sliced, for serving
- Chopped mixed fresh herbs parsley, dill, mint, cilantro
Spring Variation:
- Replace scallions with ramps or spring onions.
Instructions
- Preheat the Oven: Set a rack near the top of your oven and preheat it to 300°F.
- Prepare the Scallions: Slice each scallion lengthwise, then cut into pieces about 3 inches long.
- Cook the Scallions: Heat 2 tablespoons of olive oil in a nonstick, oven-safe skillet over medium-high heat. Add the scallions and cook until softened and lightly browned in places, about 3 to 5 minutes. Sprinkle with salt to season.
- Mix the Eggs: In a large mixing bowl, beat the eggs. Stir in ½ teaspoon of salt and add black pepper to taste.
- Bake the Frittata: Pour the egg mixture into the skillet with the cooked scallions. Gently stir to combine, then transfer the skillet to the oven. Bake until the eggs are just set, which should take 5 to 8 minutes.
- Cut the Frittata: Remove the skillet from the oven and slide the frittata onto a flat surface. Slice it into thin ribbons about ¼ inch wide.
- Prepare the Toast: Take the toasted bread slices and rub each one with the cut side of a halved garlic clove. Drizzle olive oil over the surface of the bread.
- Assemble the Crostini: Place the frittata ribbons on top of the prepared toast slices. Drizzle with a little lemon juice and additional olive oil if desired. Sprinkle the sliced olives and fresh herbs over the top to finish.
Notes
- This recipe can be prepared a couple of hours ahead.
- Serve the frittata at room temperature for convenience. Use high-quality olive oil for drizzling to enhance flavor.
- Adjust the quantity of herbs and olives to suit your taste preferences.
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