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Artichoke Frittata Squares




Source of Recipe


gilly at rc


List of Ingredients




1 small red onion
2 green onions
2 tbsp (30 mL) butter
6 oz (170 m) bottle quartered marinated artichoke hearts
4 sun-dried tomato halves, packed in oil, drained
16 eggs
1 to 2 cups (250 to 500 mL) grated old cheddar or your favourite full-flavoured cheese
1/2 tsp (2 mL) each of dried leaf basil and dried leaf oregano
1/2 tsp (2 mL) freshly ground black pepper


Recipe



1. If baking immediately, preheat oven to 350F (180C). Finely chop red onion and thinly slice green onions on the diagonal. Melt butter in a large frying pan set over medium heat. Add red onion and stir just until soft, about 3 minutes. Stir in green onions and stir often just until wilted, about 1 minute. Remove from heat and let cool completely.

2. Meanwhile, drain artichokes well and cut each quarter in half. Pat dry with paper towels. Slice tomatoes into thin strips. In a large bowl, whisk eggs just until lightly beaten. Do not overbeat. Stir in cooled onion mixture, tomatoes, 1 cup (250 mL) cheese, basil, oregano and pepper. Pour egg mixture into a lightly buttered, 9x13-inch (3-L) glass baking dish. Evenly distribute artichokes throughout mixture. If you like it really cheesy, sprinkle up to 1 cup (250 mL) remaining cheese overtop. Bake right away or, if making ahead, cover and refrigerate overnight.

3. Bake frittata, uncovered, in centre of 350F (180C) oven until top is golden and firm to the touch, from 30 to 35 minutes. If frittata was refrigerated overnight, it will take 5 to 8 more minutes to cook through. Remove from oven and let stand 5 minutes before cutting into 12 squares.Great served warm or at room temperature