Yield: 1 Servings
|2 cups||Red Onions; thinly sliced|
|2 tablespoons||Butter Or Olive Oil|
|10 ounces||Frozen Artichoke Hearts; thawed and quartered|
|2 larges||Red Bell Peppers;; roasted, seeded and|
|2 tablespoons||Minced Fresh Herbs; *see notes|
|6 larges||Eggs; lightly beaten|
|¼ cup||Crumbled Feta Cheese|
|Salt And Freshly Ground Pepper; to taste|
Oven 350ø 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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9746 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 16:27:38 -0500 (EST) From: Bill Spalding <billspa@...> NOTES : Show 10/24 *Dill, tarragon, chives, chervil, parsley or a combination.