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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9746 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 16:27:38 -0500 (EST) From: Bill Spalding
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|Serving Size: 1 Serving (1869g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1811 (69%)|
|Amt Per Serving||% DV|
|Total Fat 201.2g||268 %|
|Saturated Fat 79.9g||400 %|
|Monounsaturated Fat 70.4g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 6492.4mg||1998 %|
|Sodium 2743.7mg||95 %|
|Potassium 2046.2mg||54 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 12.9g|
|Protein 193.3g||276 %|
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Calories per serving: 2628
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