Artichoke And Roasted Red Pepper Frittata
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Artichoke And Roasted Red Pepper Frittata
  Artichoke    Pepper  
Last updated 6/12/2012 1:05:03 AM. Recipe ID 29854. Report a problem with this recipe.
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      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, 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
  
        




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Recipe ID 29854 (Apr 03, 2005)

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