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
   
   ~ - - - - - - - - - - - - - - - - -
   
   NOTES : Show 10/24
   
   *Dill, tarragon, chives, chervil, parsley or a
   combination.
   
   Recipe By     : COOKING RIGHT SHOW #CR9746
   
   From: Bill Spalding 

 
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