Recipe - Artichoke And Roasted Red Pepper Frittata

2 cup Red Onions; thinly cut or sliced up
2 tablespoon Butter Or Olive Oil
10 ounce Frozen Artichoke Hearts;
thawed and quartered
2 lg Red Bell Peppers;; roasted,
seeded and
2 tablespoon Minced Fresh Herbs; *see
notes
6 lg Eggs; lightly beaten
One fourth cup Crumbled Feta Cheese
Salt And Freshly Ground
Pepper; to taste

Oven 350ø F.

In a 9 or 10inch nonstick 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: 46 as an appetizer

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9746

Posted to MCRecipe Digest V1 #268

Date: Tue, 29 Oct 1996 16:27:38 0500 (EST)

From: Bill Spalding billspa@icanect.net

NOTES : Show 10/24 *Dill, tarragon, chives, chervil, parsley or a
combination.