Saturday, April 3, 2010

Artichoke & Feta Frittata


I love frittatas for Sunday brunch, as part of a tapas buffet, as well as cold in the lunchbox the next day.

I liked Maria's combination of feta, sundried tomatoes and artichokes.

I always have these ingredients on hand, so gave it a try, just changed it to my usual 6 eggs, instead of in a large casserole for a crowd.

The nice thing about this frittata is it is baked in the oven instead of on the stove top, so makes it nice and easy to make ahead for guests.

It was excellent and is now my favorite frittata in the rotation!

Artichoke & Feta Frittata:

6 eggs
1 onion, chopped
1 garlic clove, minced
1 can artichoke hearts in water, drained and sliced in half
handful of sundried or semi-dried tomatoes, chopped
handful of fresh parsley, chopped
6 oz. container of feta cheese (I used the herb feta from Trader Joe's)
salt & pepper

Mix all ingredients together in a bowl and season with salt and pepper.

Pour into a 9" greased pie plate or quiche dish and bake for approximately 30 minutes in a 350F oven until set.

Let cool 15 minutes before serving.



redkathy said...

Beautiful Fritta. I agree, this is an excellent combination.

Ciao Chow Linda said...

Frittatas are so versatile and this one looks so light and delicious. I like baking them in the oven - no fuss with trying to flip. Happy weekend wherever you decide to eat tomorrow.

Maria said...

I love this one, I need to make it again. Glad you enjoyed it!

Dana said...

I just came from a brunch where a friend served Ina's Potato Frittata. It is delicious but a total gut bomb. This is way more my style.

Ford Mckenzie said...

Stacey-I found your blog through culinary types. I've only read your most recent posts, but, already, I love these recipes. I can't wait to try them.

Cooking Rookie said...

What a beautiful frittata - such lively colors, looks fresh and delicious!

Proud Italian Cook said...

How did you know I'm making an artichoke frittata for brunch tomarrow! I'm changing mine up after seeing this!!!

Eileen said...

This is making me hungry!

Patsyk said...

Love the combination of flavors in this fritatta! I'm with you... love these kind of leftovers for lunch the next day - perfect!

Cherine said...

Love frittatas with artichokes! Yours look soo yummy!

The Japanese Redneck said...

Our hens are in overdrive and this is a good way to use up their eggs!

kat said...

so gorgeous for a spring table!

A Feast for the Eyes said...

What I love about frittatas is that that they are crustless quiches. They're a delicious way to clean out the fridge-- we love them. I'm a big sun-dried tomato fan, so this one looks like next weekend's breakfast.

sarah @ realestatestyle said...

def adding you to my blog roll on my blog!!