| 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. |
