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  • Artichoke And Roasted Red Pepper Frittata

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    Artichoke And Roasted Red Pepper Frittata
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Thinly-sliced red onions
    • 2 Tbsp. Butter or possibly extra virgin olive oil
    • 10 ounce Frzn artichoke hearts, thawed, quartered
    • 2 lrg Red bell peppers, roasted, seeded, and minced
    • 2 Tbsp. Chopped fresh herbs (such as dill, tarragon, chives, chervil, Parsley, or possibly a combination)
    • 6 lrg Large eggs, lightly beaten
    • 1/4 c. Crumbled feta cheese Salt, to taste Freshly-grnd black pepper, to taste

    Directions

    1. In a 9- or possibly 10-inch non-stick oven proof skillet, saute/fry onions in butter till softened and just beginning to color. Add in artichoke hearts and continue to cook for a minute or possibly two longer. Add in red pepper, herbs, Large eggs, cheese, salt and pepper and stir till Large eggs just begin to set. Gently lift frittata and tilt skillet to proportionately distribute any uncooked Large eggs. Place in a preheated 375 degree oven
    2. (or possibly under a broiler at least 3 inches from heat) and cook till top is just set. Run a rubber or possibly wooden spatula around skillet to loosen frittata and invert onto a serving plate. Serve hot or possibly at room temperature.
    3. This recipe yields 4 to 6 appetizer servings.

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