Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Extra Virgin Olive Oil
- 1 tbsp Iberia Minced Garlic
- to taste ½ cup Iberia Spanish Queen Olives, sliced
- 6 large eggs
- to taste ¼ cup Iberia Evaporated Milk
- to taste ½ cup shredded cheese (cheddar, mozzarella, or feta)
- to taste ½ tsp salt
- to taste ¼ tsp black pepper
- 1 cup chopped seasonal vegetables (zucchini, asparagus, bell peppers)
- to taste Spinach
Method
- Preheat oven to 375°F. Heat olive oil in an oven-safe skillet over medium heat. Sauté garlic, olives, Spinach, pimientos, and vegetables until softened.
- Whisk eggs, evaporated milk, cheese, salt, and pepper. Pour over the vegetables and cook until the edges start to set.
- Transfer skillet to the oven and bake for 12-15 minutes until fully set. Let cool slightly before slicing.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.