1/4 c. butter
6 green onions, chopped
1/2 c. sliced pitted black olives
1 jar (4 oz.) pimento, drained & diced
2 c. diced cooked turkey
12 eggs
2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1/4 c. minced parsley
Chopped fresh tomatoes
Sliced green onions

In a large, deep, oven-proof skillet, melt butter oven medium heat and saute onions for 5 minutes. Stir in olives, pimento and turkey.

In a bowl, beat eggs with remaining ingredients until well blended. Pour mixture into skillet and cook without stirring until brown on the bottom.

Place skillet under a broiler and broil until tops are golden brown and eggs is completely cooked. Cut into wedges to serve. Garnish with chopped salad tomatoes and sliced green onions. If desired, the frittata can be cooled and cut into small squares to serve at room temperature as an hors d'oeuvres.