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Recipe Name: Artichoke And Roasted Red Pepper Frittata Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) Thinly-sliced red onions
2 Tablespoon(s) Butter or olive oil
10 Ounce(s) Frozen artichoke hearts
thawed quartered
2 Red bell peppers, roasted
and chopped
2 Tablespoon(s) Minced fresh herbs
such as dill tarragon
chives chervil
Parsley, or a combination
6 Eggs, lightly beaten
1/4 Cup(s) Crumbled feta cheese
Salt, to taste
Freshly-ground black pepper
to taste
In a 9- or 10-inch non-stick oven proof skillet, saute 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. This recipe yields 4 to 6 appetizer servings. Recipe
Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show #
CR-9746 broadcast 10-24-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 11-16-1996 Recipe by: John Ash
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 112
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 191.6mg
Sodium: 234.1mg
Potassium: 241.9mg
Carbohydrates: 6g
Fiber: 2.6g
Sugar: <1g
Protein: 8.8g

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