Olivia’s Greek Frittata is finest served with a toasty bagel topped with cream cheese, lox and capers.
YORK, Pa. — This week, Olivia’s is sharing a breakfast recipe to celebrating the opening of its new eatery, Honey Bee Restaurant!
A Greek Frittata is finest served with a toasty bagel topped with cream cheese, lox and capers. This meal shall be obtainable at Honey Bee, situated at 58 Chambersburg St. in downtown Gettysburg. The restaurant is open from 7 a.m. – 3 p.m. each day besides Monday.
A Summer season Crush cocktail, now obtainable at Olivia’s, is certain to refresh and revive throughout excessive summer time warmth.
Meal
3 further giant native brown eggs
1 teaspoon, recent dill, finely chopped
2 tablespoons, scallions, finely minced
2 tablespoons, natural cold-pressed further virgin olive oil
1/3 cup, heirloom tomatoes, diced
2 tablespoons, feta crumbles
1 teaspoon, Asiago, shaved
3 tablespoons, mozzarella, shredded
2 tablespoons, vegetable oil
Combine the eggs, cream, scallions, dill and tomatoes collectively to type a soufflé. Pour the combination right into a sizzling, eight-inch, non-stick sauté pan with vegetable oil. Fastidiously, utilizing a rubber spatula, stir the elements to prepare dinner them evenly. As soon as the soufflé is midway cooked, prime it with mozzarella, Asiago and feta. Place the dish in an oven preheated to 350 levels Fahrenheit. Take away the frittata as soon as the cheese is browned and the frittata is agency. Slide it onto a plate and serve with a toasted bagel and recent fruit.
Cocktail
Pineapple chunks, freshly chopped
Fill a crush bucket with ice. Add all the elements aside from the 7UP, then prime the drink with 7UP and stir. Add an enormous scoop of recent fruit combine to the highest. End off the cocktail by topping it with Boba.
