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Sun-Dried Tomato and Artichoke Frittata

A frittata is an Italian version of an omelette where the eggs are poured over the filling ingredients as opposed to being folded inside. It makes a perfect choice for a late-night dinner, satisfying but still on the light side. You can be as creative as you like with the filling ingredients ~ this recipe combines artichoke hearts and sun-dried tomatoes topped with a little goat cheese.

Sun-Dried Tomato and Artichoke Frittata

Sun-Dried Tomato and Artichoke Frittata

  • Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1 cup sun-dried tomatoes (not oil packed), chopped
  • 1 cup marinated artichoke hearts, drained and chopped (12-ounce jar)
  • Salt and freshly ground pepper
  • 10 eggs
  • 1/4 cup half-and-half
  • 1 to 2 tablespoons fresh parsley, chopped
  • 1 cup crumbled goat cheese

Preparation:
Preheat the oven to 400°F.

Using a oven-safe, 10-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 2 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute longer.

Add the sun-dried tomatoes and artichoke hearts, combine well and continue cooking until any liquid has evaporated and the mixture is heated through, 2 to 3 minutes longer. Season to taste with salt and pepper.

While the vegetables cook, crack the eggs into a large mixing bowl and whisk lightly until the yolks and whites are well combined and uniformly colored. Whisk in the half-and-half.

Pour the eggs over the tomato-artichoke mixture, add the parsley, then stir to distribute the ingredients evenly over the bottom of the pan.

Cook just long enough to set the eggs, 2 to 3 minutes at most. Top with the crumbled goat cheese.

Place the pan in the oven and bake until the frittata is solid all the way through, 8 to 12 minutes. Remove from the oven and loosen the frittata from the pan with a thin spatula. Carefully slide it onto a large plate, cut into wedges and serve.

Makes 6 servings

Recipe Notes:
Frittata reheats really well, so feel free to wrap up any leftovers for lunch the next day. For best results, wrap individual wedges in aluminum foil and reheat in a 350°F oven for about 10 minutes.

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