Preheat the oven to 375 degrees
Crack the eggs and mix into a large mixing bowl, set aside.
Wash and roughly veggies & herbs. Add the half of the cheese, the water, salt and pepper to the eggs; stir to blend.
In a large cast-iron skillet, heat the olive oil over medium heat. Add the veggies and herbs and cook until they are tender but not completely cooked. Pour the egg mixture into the skillet; stir to blend. Heat until the eggs are half cooked. Do not overcook, since the frittata will finish cooking in the oven.
Bake for 15 minutes.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: Servings|
|Calories from Fat: 258 (77%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 69.3mg||21 %|
|Sodium 2735.9mg||94 %|
|Potassium 152.6mg||4 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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