This 25-minute artichoke and sun-dried tomato frittata is simply seasoned with herbs, feta and Parmesan.
What You Need
Original recipe yields 6 servings
2 Tbsp. olive oil
1 can (14 oz.) artichoke hearts in water, drained, coarsely chopped
1/4 cup chopped drained oil-packed sun-dried tomatoes
6 egg s
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. black pepper
1/3 cup KRAFT Natural Feta Cheese Crumbles
2 Tbsp. chopped fresh parsley
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Let's Make It
Heat oil in large ovenproof nonstick skillet on medium heat. Add artichokes; cook 2 to 3 min. or until lightly browned, stirring occasionally. Stir in tomatoes; cook 1 min.
Beat eggs and Parmesan until blended. Add to skillet; cook 3 to 4 min. or until almost set, stirring occasionally. Sprinkle with pepper; top with feta.
Broil, 4 to 6 inches from heat, 3 to 5 min. or until lightly browned. Transfer to plate; sprinkle with parsley.
How to Ovenproof a Skillet
If you don't have an ovenproof skillet, you can wrap the handle of a regular skillet with several layers of foil before using as directed.
Prepare using 1-1/2 cups chopped, drained, thawed frozen artichoke hearts.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.