Artichoke and Sun Dried Tomato Frittata
This Mediterranean inspired Artichoke and Sun Dried Tomato Frittata has the creaminess of a quiche and the crustless convenience of a frittata.
Servings: 6 servings
- 4 Large Eggs
- 1 1/2 Cup Half and Half Cream
- 2 Cloves Garlic Minced
- 1/4 Tsp Sea salt Himalayan Pink preferred
- 1/4 Tsp Pepper
- 1 Tsp Dried basil leaves
- 1 Cup Monterey Jack cheese Grated
- 1/4 Cup Sun Dried Tomatoes
- 1 14 oz can Artichoke hearts Quartered
- 1/4 Cup Parmesan cheese Grated
Preheat oven to 350 degrees F
In a medium bowl whisk eggs, half and half cream, garlic, salt, pepper and basil.
Sprinkle Monterey Jack cheese over bottom of oven proof frypan and pour egg mixture over the top.
Evenly add sun dried tomatoes and quartered artichokes over the top. Then sprinkle with Parmesan cheese.
Place pan in oven and bake 40-45 minutes. Test with a toothpick in the center of the frittata. When clean, remove from oven and let stand 10 minutes before cutting.
Calories: 233kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 182mg | Sodium: 355mg | Potassium: 303mg | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 2.6mg | Calcium: 284mg | Iron: 1.4mg