13 hours ago
Saturday, April 3, 2010
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:
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.