Ingredients:
10 eggs
1 Tbsp Bonsecco olive oil
1 onion, diced
3 cloves garlic, minced
1 jar of sunpomo halfdried tomatoes, drained, patted dry and chopped
1 jar artichoke hearts drained, patted dry and chopped
1 Tbsp multi-culti grinder herbs
Salt and pepper, to taste
1/2 cup crumbled feta cheese
1 Tbsp Bonsecco olive oil
1 onion, diced
3 cloves garlic, minced
1 jar of sunpomo halfdried tomatoes, drained, patted dry and chopped
1 jar artichoke hearts drained, patted dry and chopped
1 Tbsp multi-culti grinder herbs
Salt and pepper, to taste
1/2 cup crumbled feta cheese
1 small tomato, thinly sliced
Preparation:
Preheat the
broiler. In a large bowl, whisk the eggs
together and set aside. In an oven safe
skillet sauté the onion and garlic in the olive oil until tender. Add the sun
dried tomatoes and artichokes, stir well and continue to cook for 2 – 3
minutes. Add the multi-culti, salt and
pepper. Pour the egg mixture over the
tomato artichoke mixture. As they begin
to set push the cooked parts toward the center of the pan with a spatula and
slightly tip the pan so the runny parts fill around the edges. Cook until the eggs are set, but still wet on
top. Top with the feta and 3 or 4 slices of tomato and place under
the broiler for 2 minutes until the frittata has set and the cheese is slightly
melted. Remove from the broiler and
loosen the frittata with a thin spatula.
Carefully slide onto a platter and cut into wedges. Serves 6
