Fabulous Frittata

Submitted by Shaun on Sat, 04/17/2004 - 11:36am

Summary

Yield
Prep Time	30 minutes
Recipes	Vegetarian and Vegan Main Dishes

Description

Ingredients

1 onion, chopped
2 clove garlic, chopped
1 potato, peeled, diced, and boiled for 10 minutes (or otherwise cooked)
1 oz can artichoke hearts (not marinated)
6 eggs
eggs
2 oz. feta cheese (amount is flexible)
1 t. rosemary (dried; use more if fresh)
1 onion, chopped
2 clove garlic, chopped
1 potato, peeled, diced, and boiled for 10 minutes (or otherwise cooked)
1 oz can artichoke hearts (not marinated)
6 eggs
eggs
2 oz. feta cheese (amount is flexible)
1 t. rosemary (dried; use more if fresh)

Instructions

1. Saute chopped onion, garlic, cooked potato and chopped canned artichoke hearts in a lightly oiled nonstick skillet.

2. Beat eggs and a splash of milk; stir in chunks of feta cheese and about 1 t. dried rosemary (crush between your palms first).

3. Pour eggs over veggies, cook omlet style, drawing cooked eggs back with spatula or flipper to allow uncooked egg to run underneath the cooked. Use spatula to push egg around to fill any holes.

4. Cook until frittata is dry on top. Optional: brown top in 350 degree oven, about 5 minutes or less.

5. Slice with pizza cutter and serve!

Notes

We eat this alone a lot, but a nice Caesar salad is always welcome!

Vegetarian and Vegan Main Dishes