Artichoke And Roasted Red Pepper Frittata

---------- Recipe via Meal-Master (tm) v8.04

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=B0 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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NOTES : Show 10/24

*Dill, tarragon, chives, chervil, parsley or a
combination.

Recipe By : COOKING RIGHT SHOW #CR9746

From: Bill Spalding <billspa@icanect.Ne

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