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

6 eggs
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.

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