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 best served with a toasty bagel topped with cream cheese, lox and capers. This meal will be available at Honey Bee, located at 58 Chambersburg St. in downtown Gettysburg. The restaurant is open from 7 a.m. - 3 p.m. every day except Monday.
A Summer Crush cocktail, now available at Olivia's, is sure to refresh and revive during extreme summer heat.
Meal
Greek Frittata
Ingredients
3 extra large local brown eggs
3 ounces, heavy cream
1 teaspoon, fresh dill, finely chopped
2 tablespoons, scallions, finely minced
1/2 cup, fresh spinach
2 tablespoons, organic cold-pressed extra 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
Pinch, sea salt
Pinch, black pepper
Directions
Mix the eggs, cream, scallions, dill and tomatoes together to form a soufflé. Pour the mix into a hot, eight-inch, non-stick sauté pan with vegetable oil. Carefully, using a rubber spatula, stir the ingredients to cook them evenly. Once the soufflé is halfway cooked, top it with mozzarella, Asiago and feta. Place the dish in an oven preheated to 350 degrees Fahrenheit. Remove the frittata once the cheese is browned and the frittata is firm. Slide it onto a plate and serve with a toasted bagel and fresh fruit.
Cocktail
Summer Crush
Ingredients
Holla Paw Paw Vodka
Holla Blueberry Vodka
Cranberry juice
7UP
Lemonade
Pineapple chunks, freshly chopped
Blueberry boba
Directions
Fill a crush bucket with ice. Add all of the ingredients except for the 7UP, then top the drink with 7UP and stir. Add a big scoop of fresh fruit mix to the top. Finish off the cocktail by topping it with Boba.
