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Mediterranean Frittata

Preheat the broiler to 375°F. Whisk eggs and whites, water, salt and a few grinds of pepper in a medium bowl. Heat olive oil in a large nonstick ovenproof frying pan over medium-high heat. Add garlic, green onion and oregano. Cook until the green onion whites are golden. Add the egg mixture and stir, drawing the edges of the egg toward the centre of the pan with a spatula a few times. Reduce the heat to medium-low and cook undisturbed for about 5 minutes. Edges should be brown but the top still wet. Sprinkle tomatoes, cheese and olives on top of the frittata. Transfer to the broiler and broil until the top is just set and the edges are golden about 4 minutes. Slide the frittata out of the pan onto a cutting board. Rest for 5 minutes before serving.

Ingredients:

1)

large eggs : 8

2)

egg whites (from approx. 5 large eggs) : 0.5 cup

3)

water : 2 tablespoon

4)

Large pinch of sea salt :

5)

Black pepper, to taste :

6)

extra-virgin olive oil : 1 tablespoon

7)

garlic cloves, thinly sliced : 3

8)

green onion, thinly sliced : 1

9)

dried oregano : 0.5 teaspoon

10)

halved grape tomatoes : 1 cup

11)

crumbled feta cheese : 0.5 cup

12)

chopped, pitted kalamata olives : 3 tablespoon

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