Sun Dried Tomato, Artichoke & Feta Frittata
This is by far the easiest frittata recipe you'll ever find! With it's unique sweet and salty notes, you'll be transported back to the Mediterranean in no time!
Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Servings: 2 people
- 6 eggs
- 1/2 cup artichokes (in water), chopped
- 10 sun dried tomatoes (in olive oil), chopped
- feta cheese (about 1/4 cup total)
- 1/2 tsp sea salt
- 1/4 tsp pepper
Whisk together eggs, salt and pepper in a bowl set aside.
Heat a 9 inch cast iron skillet over medium heat. Once hot, spray with avocado oil spray and add chopped artichokes and sun dried tomatoes. Saute until they're slightly warm. (About 2 minutes)
Pour in egg mixture and sprinkle with half the cheese. Stir slightly to spread everything out evenly. Cook for 2-3 more minutes until the edges start to set.
Turn broiler on high and move the rack 3 spaces from the top. Sprinkle the remaining cheese on top of the frittata and place in the oven for 5-6 more minutes or until it starts to brown.
Serve immediately with additional toppings.
-I love using Athenos Fat Free Feta!
-I used sun dried tomatoes in olive oil. I haven't tried it with tomatoes not in liquid but I imagine it would be close to the same. These tomatoes might be a littler more chewy though and may dry out easier.
-The final product will look slightly underdone in the center because the artichokes and sun dried tomatoes give off a lot of moisture.
-Reheating instructions: Heat oven to 325 degrees and reheat the frittata for 10-15 minutes.