Sunday, June 29, 2008
Frittata with sun-dried tomatoes, artichoke hearts and fontina cheese
This makes a great small meal or a perfect snack when friends stop by. I whipped one up last night for snacking while we watched the Eurocup final. Congratulations, Spain! You deserved it!
recipe from Bon Appetit
salt and pepper to taste
6 oz sun-dried tomatoes, drained if packed in oil and chopped
6 oz artichoke hearts, drained and chopped
1/2 cup fontina cheese, grated
Heat greased oven-proof skillet over medium-high heat.
Beat eggs, salt and pepper. Pour into skillet to begin cooking.
Mix sun-dried tomatoes, artichoke hearts and cheese in a bowl.
Sprinkle over eggs as bottom and sides are beginning to set.
Finish under the broiler. Frittata is done when eggs rise and are fluffy, slightly browned.