Oven 350° 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@icanect.net>
NOTES : Show 10/24 *Dill, tarragon, chives, chervil, parsley or a
combination.
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