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I had this for lunch today and I liked it. I subbed in ripe olives for the kalamata olives, but everything else was the same. I love the method because most other frittatas are finished in the oven and I don't like to turn it on in the summer. I did have the burner up too high so the bottom cooked faster and I had to turn it over to get the top cooked. Next time I will turn the burner down and there will be a next time.

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Margie99 July 16, 2011
Traditional Frittata