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Artichoke and Roasted Red Pepper Frittata recipe
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To make Artichoke and Roasted Red Pepper Frittata you will need
Ingredients
| 2 | cups | Red Onions; thinly sliced | | 2 | tablespoons | Butter Or Olive Oil | | 10 | ounces | Frozen Artichoke Hearts; thawed and quartered | | 2 | large | Red Bell Peppers;; roasted, seeded and | | 2 | tablespoons | Minced Fresh Herbs; *see notes | | 6 | large | Eggs; lightly beaten | | 1/4 | cups | Crumbled Feta Cheese | | | Salt And Freshly Ground Pepper; to taste |
Instructions
Oven 350 F.
In a 9 or 10-inch non-stick oven proof skillet, sautJ 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.
Yield: 4-6 as an appetizer
Enjoy your Artichoke and Roasted Red Pepper Frittata
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Tue 5 Aug 2008
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