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Grilled Artichoke-Sundried Tomato-Roasted Pepper Frittata
This confetti frittata is an explosion of color and flavor. It is perfect for party appetizers, lunch or dinner with a salad, a picnic, and a great snack for traveling.
Recipe developed by Chef, Laura Pauli of Cucina Testa Rossa:
Prep time: 5 minutes:
Cook time: 15 minutes
Total Time: 20 minutes
Serves: 4 or more
Ingredients
6-8 eggs, beaten
1 tablespoon butter or STAR olive oil
8-10 pieces CARA MIA grilled artichoke heart
2 tablespoons CARA MIA sundried tomatoes
4 pieces CARA MIA hand grilled piquillo peppers
4 oz feta cheese, crumbled or diced
1/8 teaspoon kosher or sea salt
1/4 teaspoon fresh ground black pepper
Directions
- On low heat, melt butter or warm olive oil in a 10-inch sauté pan or well-seasoned cast iron pan.
- Pat dry the peppers, tomatoes and artichokes with paper towels. Rough chop the peppers and tomatoes and set aside.
- Crack the eggs into a bowl and mix thoroughly with a fork or whisk. Add the salt and pepper and combine thoroughly. Pour the eggs into the warm pan and let cook for 2 minutes. Drop vegetables into the eggs, spreading them evenly throughout the eggs. Do the same for the cheese.
- Cover the pan with a lid or another sauté pan or cookie sheet in a pinch. Cook on low for approximately 15 minutes. Check the eggs every 3 to 4 minutes and run a silicon spatula along the edges. It is cooked when the center doesn’t jiggle.
- Cut into wedges and serve with a side of sautéed spinach or green salad or cut into squares for appetizers, perfect for a picnic or traveling. Buon gusto!
Note
- Makes 4 main servings
- Makes 16 appetizer squares
