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Fennel and Grape Tomato Frittata with Goat Cheese
- 2 tablespoons butter
- 1 small onion, sliced
- 1 fennel bulb, trimmed, cored and sliced
- 1/2 pint (12-16) grape tomatoes
- large handful fresh herbs, finely chopped
- 8 large eggs
- 1/2 teaspoon sea salt
- 8 oz goat cheese, sliced into rounds
- fresh ground black pepper
Directions:View on Lisa's Kitchen
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