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Baked Rosemary Olive Frittata

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Baked Rosemary Olive Frittata

Ingredients

  • 8 large eggs
  • 1/2 cup grated pecorino romano cheese
  • kosher salt and freshly ground black pepper
  • 4 ounces (about 1/2 cup) black olives, cut in half
  • 2 teaspoons chopped rosemary
  • olive oil, for greasing pan
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