*  Exported from  MasterCook II  *
                 Artichoke And Roasted Red Pepper Frittata
 Recipe By     : COOKING RIGHT SHOW #CR9746
 Serving Size  : 1    Preparation Time :0:20
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          Red Onions -- thinly sliced
    2      Tablespoons   Butter Or Olive Oil
   10      Ounces        Frozen Artichoke Hearts -- thawed and quartered
    2      Large         Red Bell Peppers; -- roasted, seeded and
    2      Tablespoons   Minced Fresh Herbs -- *see notes
    6      Large         Eggs -- lightly beaten
      1/4  Cup           Crumbled Feta Cheese
                         Salt And Freshly Ground Pepper -- to taste
 Oven 350° F.
 In a 9 or 10-inch non-stick oven proof skillet, sautJ onions in butter
 until softened and just beginning to color. Add artichoke hearts and
 continue to cook for a minute or two longer. Add red pepper, herbs, eggs,
 cheese, salt and pepper and stir until eggs just begin to set. Gently lift
 frittata and tilt skillet to evenly distribute any uncooked eggs.
 Place in a preheated 375 degree oven (or under a broiler at least 3 inches
 from heat) and cook until top is just set. Run a rubber or wooden spatula
 around skillet to loosen frittata and invert onto a serving plate. Serve
 warm or at room temperature.
 Yield: 4-6 as an appetizer
                    - - - - - - - - - - - - - - - - - -
 NOTES : Show 10/24
 *Dill, tarragon, chives, chervil, parsley or a combination.