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The EIMK, (or, Everything in my Kitchen), Fritatta!

I love growing cherry tomatoes! When I have a lot of them I am always looking for new ways to eat them 🙂 I was looking around the Internet and found a few recipes that I modified to make this frittata. I modified them because I wanted to use what I had in my kitchen and not have to go to the store, (hence the name.)  It turned out to be the most delicious frittata I think I have ever had!

My friend Kalina came over for lunch today. She had said she wanted to try it so I decided to make it for her. I also thought it would be good to take pictures and do a blog of the recipe, as it really is a good one!

This is the finished Fritatta, yummy!

I start out by gathering and chopping all the ingredients I need. It makes it less streessful when I’m cooking.

Chop 1/2 red onion, 1/2 green pepper, get 5 cloves of garlic, chop some Oregano, (leaves from about 5 stems?), halve some Kalamata olives, grate 1/4c cheddar, get out the Feta, salt, tomatoes, eggs.
Put some olive oil in a pie pan, Loosely cover the bottom of the pan with halved cherry tomatoes. Put in the oven for 10 minutes at 350 degrees.
While they are in the oven, put minced garlic and diced onion into a pan with some olive oil and brown.
Whisk 5 eggs in a bowl. Then add peppers, crumble and add feta, cheddar, olives, oregano, salt and pepper. When the garlic and onions are browned, add them too. Stir.
Pour it all into the pie pan with the tomatoes, stir to mix. Put it in the oven at 350 degrees for 20 minutes.

Take it out and let it sit for 10 minutes. Cut and serve with more crumbled, block feta.

This picture is my biggest compliment. Kalina and I had a piece and she liked it so much she went back for 2 more!!!

I am the happiest little “cook” ever! 🙂

PS this can be stored in the fridge in a covered container for a couple days. Enjoy!!!