Advertisement
Recipe: Artichoke And Roasted Red Pepper Frittata
Similar Categories: Artichoke, Roasted, Red, Pepper, Frittata
2 c Thinly-sliced red onions
2 tb Butter or olive oil
10 oz Frozen artichoke hearts;
-thawed, quartered
2 lg Red bell peppers; roasted,
-seeded,
; and chopped
2 tb Minced fresh herbs
(such as dill; tarragon,
-chives, chervil,
Parsley; or a combination)
6 lg Eggs; lightly beaten
1/4 c Crumbled feta cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
In a 9- or 10-inch non-stick oven proof skillet, saute onions in butter
until softened and just beginning to color. Add artichoke hearts and
continue to cook for a minute or two longer. Add red pepper, herbs, eggs,
cheese, salt and pepper and stir until eggs just begin to set. Gently lift
frittata and tilt skillet to evenly distribute any uncooked eggs. Place in
a preheated 375 degree oven (or under a broiler at least 3 inches from
heat) and cook until top is just set. Run a rubber or wooden spatula around
skillet to loosen frittata and invert onto a serving plate. Serve warm or
at room temperature. This recipe yields 4 to 6 appetizer servings.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Roasted, Red, Pepper, Frittata
| Artichoke And Red Pepper Pizza | Artichoke And Shrimp Casserole |