| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Ckright1 | 6 | servings | |
INGREDIENTS
| 2 | c | Thinly-sliced red onions |
| 2 | tb | Butter or olive oil |
| 10 | oz | Frozen artichoke hearts; thawed, quartered |
| 2 | lg | Red bell peppers; roasted, seeded, |
| ; and chopped | ||
| 2 | tb | Minced fresh herbs |
| (such as dill; tarragon, chives, chervil, | ||
| Parsley; or a combination) | ||
| 6 | lg | Eggs; lightly beaten |
| 1/4 | c | Crumbled feta cheese |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
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. This recipe yields 4 to 6 appetizer servings. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-16-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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