Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

Name: Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese
Prep time: 15 min
Total time: 1 h
Yield: 1 serving
Ingredients: 18 eggs; 1 T olive oil; 1 onion; 3 cloves garlic; 1 small jar of sun dried tomatoes; 3 15 oz. jars of artichoke hearts in water; 1/2 cup Italian parsley; salt and pepper; 1 1/2 cups crumbled Feta cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Total Time
1 hr
Course
Breakfast
Cuisine
Canadian, Vegetarian

Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

18 eggs
1 T olive oil
1 onion diced
3 cloves garlic minced
1 small jar of sun dried tomatoes drained and chopped
3 15 oz. jars of artichoke hearts in water drained and chopped
1/2 cup Italian parsley chopped
salt and pepper to taste
1 1/2 cups crumbled Feta cheese

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Instructions

1. In a large bowl, whisk the 18 eggs together.
2. In a medium pan, saute the onion in the olive oil until tender. Add the garlic. Cook for 2-3 minutes.
3. Add the onions and garlic to the eggs. Stir in the sun dried tomatoes and artichokes. Add the parsley and salt and pepper. Stir in the feta cheese.
4. Pour the egg mixture into a 9 by 13 glass Pyrex dish that has been coated with cooking spray. If you want, you can add extra cheese to the top of the egg mixture once it is in the pan.
5. Bake in the oven at 350 degrees for 40-45 minutes.
6. Let the egg casserole cool in the pan for about 10 minutes before cutting. Cut into squares and serve.