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
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  • Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons onion, chopped
  • 2 cloves garlic, finely chopped
  • 3/4 cup sun-dried tomatoes, julienne cut (3-ounce package - not oil packed)
  • 3/4 cup artichoke hearts, drained and chopped (14-ounce jar)
  • Salt and freshly ground pepper
  • 10 eggs
  • 1/3 cup half-and-half
  • 1/2 cup crumbled goat cheese

Preheat the broiler.

Using a broiler-safe, 12-inch nonstick skillet, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts, combine well and continue cooking for about 3 minutes more. 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. As they begin to set, push the cooked parts toward the center of the pan with a spatula, then tilt the pan slightly so that the runny parts fill in around the edges. Cook until the eggs are just set, but still wet on the top, about 2 to 3 minutes at most. Top with the goat cheese.

Place the pan under the broiler for 1 to 1-1/2 minutes, or until the top of the frittata appears set and the cheese has melted slightly. 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, reheat wrapped in aluminum foil in a 350°F oven for about 10 minutes.

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