Elegant Frittata

 

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This simple three-egg frittata was cooked then baked in a non-stick copper pan with plum tomato and bits of cream cheese. The tomato was sliced and sautéed in a teaspoon of coconut oil before three beaten eggs were added to the pan. The bottom of the frittata was cooked on the stove-top for a minute, dotted with bits of cream cheese, then placed under the oven-broiler in the same pan for about another minute. ©M-J de Mesterton

 

 

©M-J de Mesterton, Elegant Cook

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Please Visit the Elegant Cook, by M-J de Mesterton
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