Chop the cheese and mince the pepper. Cut the olives into halves. Crack the eggs into a bowl and whisk them well, add ¾ of cheese and all the olives.
Warm up the pan and pour the eggs on the hot fat, fry on a lower heat. When the upper layer is set, turn the frittata over. You can do it using a plate. Put the plate on the pan and turn the pan firmly holding the plate so that the fried eggs fall on the plate, then slide your frittata back on the pan. When the frittata is turned over, sprinkle it with the remaining chunks of cheese. Fry it to get a tasty golden crust. Serve with sauces, mayonnaise and ketchup.
