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Artichoke And Roasted Red Pepper Frittata

Type: Eggs
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

2 cups 125g / 4.4ozThinly-sliced red onions
2 tablespoons 30mlButter or olive oil
10 oz 284gFrozen artichoke hearts - thawed, quartered
2 oz 56gRed bell peppers - roasted, seeded, (large) and chopped
2 tablespoons 30mlMinced fresh herbs (such as dill, tarragon, chives, chervil, Parsley, or a combination)
6   Eggs - lightly beaten (large)
1/4 cup 36g / 1.3ozCrumbled 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.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9746 broadcast 10-24-1996) - Downloaded from their Web-Site -


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