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Garden Herb, Olive And Cheese Frittata

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Spanish Tamara2 1 servings

INGREDIENTS

4 tb Olive oil
1 lg Spanish onion; finely sliced
1 bn Spring onions; finely sliced
2 Cloves garlic
1 ts Cumin
1 ts Paprika
1 c Chopped fresh parsley
20 Fresh basil leaves
200 g Kalamata olives; stoned and halved
8 lg Eggs
150 g Edam or Gruyere cheese
50 g Fetta cheese or oft goats cheese
Salt and freshly ground pepper to taste

INSTRUCTIONS

In a large non-stick frypan, heat half the olive oil and cook the onions,
spring onions and garlic for 5 minutes or until softened. Add the cumin,
paprika, herbs and olives and saute for a moment longer until the herb
mixture is fragrant.
Beat the eggs well, adding salt and pepper to taste and pour this over the
herb mixture. Stir gently and keep mixing the eggs until they begin to set.
Sprinkle the grated Edam or Gruyere over the eggs then cover the pan with a
well fitting lid and turn the heat down to low. Cook the frittata for about
10 minutes or until the eggs look well cooked around the edges. Carefully
lift a corner to ensure that the underside is well cooked. Remove the pan
from the heat and sprinkle the fetta or goats cheese over the top. Grill
quite close to the heat source for 3 minutes, until the eggs have set and
are golden brown and the cheese has softened.
Serve warm or hot, either cut into fingers or for a more substantial meal,
serve with a little sour cream and salad.
Converted by MC_Buster.
Per serving: 1645 Calories (kcal); 144g Total Fat; (78% calories from fat);
49g Protein; 40g Carbohydrate; 1496mg Cholesterol; 3675mg Sodium Food
Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 25
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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