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Title: Artichoke And Roasted Red Pepper Frittata
Yield: 1 Serving

Ingredients

      2    Cups Red Onions; thinly
           -sliced
      2    Tablespoons Butter Or Olive
           -Oil
     10    Ounces Frozen Artichoke
           -Hearts; thawed and quartere
      2    Large Red Bell Peppers;;
           -roasted, seeded and
      2    Tablespoons Minced Fresh
           -Herbs; *see notes
      6    Large Eggs; lightly beaten
    1/4    Cup Crumbled Feta Cheese
           Salt And Freshly Ground
           -Pepper; to taste

Instructions

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

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Per serving (excluding unknown items): 564 Calories; 32g Fat (51% calories
from fat); 39g Protein; 29g Carbohydrate; 1109mg Cholesterol; 646mg Sodium

NOTES : Show 10/24

*Dill, tarragon, chives, chervil, parsley or a combination.

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Contributor: COOKING RIGHT SHOW #CR9746

Preparation Time: 0:20

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