Artichoke Frittata

Ingredients

• 4 medium eggs
• 1 tbsp dill
• 1/4 cup chicken stock
• 3 fl oz fresh lemon juice
• 6 large olives, diced
• 3 1/2 oz artichokes, canned
• 1/4 cup cilantro
• 1 clove garlic, chopped
• 2 leeks, sliced
• 2 medium scallions, diced
• 1 fl oz water (1 tbsp)

Directions

1. Sauté leeks (white parts only), scallions, garlic, and broth over medium-high heat in a non-stick pan until leeks are soft. About 2 minutes. Arrange so the mixture covers the bottom of the pan.
2. Mix eggs, water, and dill in a separate bowl like you're making scrambled eggs.
3. Reduce heat to medium and pour egg mixture into pan (over leeks).
4. Place artichokes, cilantro, and olives in pan to ensure they are evenly distributed throughout the pan.
5. Let cook until sides are firm, about 4 minutes.
6. Place pan under broiler for about 4 minutes to cook the top and middle of the frittata. If you don't have a broiler, flip the frittata over using another non-stick pan.
7. Remove frittata from the broiler and squirt lemon juice over the top and enjoy.