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Artichoke & Sun-Dried Tomato Frittata Parmesan
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Artichoke & Sun-Dried Tomato Frittata Parmesan

25 Min(s)
25 Min(s) Prep
This 25-minute artichoke and sun-dried tomato frittata is simply seasoned with herbs, feta and Parmesan.
What You Need
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6 servings
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
1
Heat broiler.
2
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.
3
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.
4
Broil, 4 to 6 inches from heat, 3 to 5 min. or until lightly browned. Transfer to plate; sprinkle with parsley.
Kitchen Tips
Tip 1
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.
Tip 2
Substitute
Prepare using 1-1/2 cups chopped, drained, thawed frozen artichoke hearts.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 195mg
65%
Sodium 380mg
17%
Total Carbohydrates 7g
3%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 11g
22%
Vitamin A
15%
Vitamin C
15%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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