Artichoke And Roasted Red Pepper Frittata

Recipe Ingredients

2 cups	125g / 4.4oz	Thinly-sliced red onions
2 tablespoons	30ml	Butter or olive oil
10 oz	284g	Frozen artichoke hearts - thawed, quartered
2 oz	56g	Red bell peppers - roasted, seeded, (large) and chopped
2 tablespoons	30ml	Minced fresh herbs (such as dill, tarragon, chives, chervil, Parsley, or a combination)
6		Eggs - lightly beaten (large)
1/4 cup	36g / 1.3oz	Crumbled feta cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9746 broadcast 10-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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