Olivia’s Greek Frittata is best served on a toasted bagel topped with cream cheese, lox, and capers.
YORK, Pa. — This week, Olivia’s is celebrating the opening of their new eatery, Honey Bee Restaurant, by sharing some breakfast recipes.
The Greek frittata is great served on a toasted bagel topped with cream cheese, lox and capers. It’s available at Honey Bee, located at 58 Chambersburg St. in downtown Gettysburg. The restaurant is open every day except Mondays from 7 a.m. to 3 p.m.
Currently available at Olivia’s, the “Summer Crush” cocktail is sure to leave you feeling refreshed and rejuvenated during the sweltering heat.
meal
3 extra large local brown eggs
1 teaspoon fresh dill, finely chopped
2 tablespoons finely chopped green onions
2 tablespoons organic cold-pressed extra virgin olive oil
1/3 cup diced heirloom tomatoes
2 tablespoons feta crumbles
1 teaspoon Asiago (thinly sliced)
3 tablespoons shredded mozzarella cheese
2 tablespoons vegetable oil
Make the soufflé by mixing the eggs, cream, green onions, dill, and tomatoes. Pour the mixture into a hot 8-inch nonstick sauté pan with vegetable oil. Using a rubber spatula, carefully stir the ingredients to ensure even cooking. When the soufflé is halfway cooked, top with the mozzarella, asiago, and feta. Place the dish in a preheated 350° oven. Once the cheese has browned and the frittata is set, remove the frittata. Serve on a plate with toasted bagels and fresh fruit.
Cocktail
Pineapple chunks, fresh
Add ice to a crush bucket. Add all ingredients except 7UP, pour in 7UP and stir. Top with a generous amount of fresh fruit mix. Finish by topping with tapioca pearls to complete the cocktail.
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