---------- Recipe via Meal-Master (tm) v8.04
Title: Artichoke And Roasted Red Pepper Frittata
Categories: New, Text, Import
Yield: 1 servings
2 c Red Onions -- thinly sliced
2 TB Butter Or Olive Oil
10 oz Frozen Artichoke Hearts --
thawed and quartered
2 lg Red Bell Peppers; -- roasted
seeded and
2 TB Minced Fresh Herbs -- *see
notes
6 lg Eggs -- lightly beaten
1/4 c Crumbled Feta Cheese
Salt And Freshly Ground
Pepper -- to taste
Oven 350°F.
In a 9 or 10-inch non-stick oven proof skillet, sauté
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
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NOTES: Show 10/24
*Dill, tarragon, chives, chervil, parsley or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746
From: Bill Spalding <
[email protected]
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