Artichoke and Roasted Red Pepper Frittata
9 large eggs
¾ c. half and half cream
⅓ c. grated Parmesan cheese
½ tsp. salt
¼ tsp. white pepper
1-2 tbs. olive oil
½ small onion, small dice
2 cloves garlic, minced
⅓ c. artichoke hearts, chopped
½ roasted red pepper, chopped
In a small bowl, beat together eggs, half and half, Parmesan cheese, salt and pepper, and set aside.
Preheat oven to 400 degrees F.
Heat a 12” nonstick, oven-proof skillet (I use cast iron) over medium heat. Add olive oil and sauté onions till soft and translucent. Add garlic, artichoke hearts, and roasted red peppers and continue to cook 2-3 minutes until the garlic is cooked through.
Pour eggs on top of the vegetables and stir to make sure all of the vegetables are evenly distributed through the mixture. Cook 5-7 minutes until the mixture begins to set on the bottom and around the sides.
Transfer skillet to the oven and bake for 10-12 minutes until the top is completely set. If you’re not sure it’s all the way finished, insert a butter knife. It should come out clean – it’ll be moist, because the egg mixture is moist, but it should be free of egg.
Serve immediately from the pan, or invert onto a serving tray.