Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese
If you read my last post about healthy breakfast ideas, you know I am a huge fan of breakfast foods. Unfortunately, I work during the weeks and don’t have a ton of time to make glamorous morning meals. I love my bowl of oatmeal, but when I have extra time I try to spice things up a bit.
A couple of weekends ago I had the pleasure of cooking brunch with one of my favorite blogging friends, Katie, from Good Life Eats. We met last summer and hung out at Blogher Food-I just love Katie! When she emailed and said she was coming to Utah for a visit, I was super excited. This time we made sure we had time to cook together.
We made brunch that was fit for a king: homemade granola with yogurt and fruit, a baked frittata with artichokes, sun dried tomatoes, and feta cheese, and pear almond scones with a honey almond glaze. Everything was fabulous. We had so much fun in the kitchen-we are a great team. I just wish we lived closer so we could do it more often:(
I am sharing the frittata with artichokes, sun dried tomatoes, and feta cheese recipe today. I am usually not an egg person, but this dish is stellar. I loved the Medterranean flavors. I am a huge artichoke fan, so I used a very generous amount:) This dish is great for feeding a crowd too, everyone loved it.
Head on over to Katie’s blog for the pear almond scone recipe-they are amazing-you don’t want to miss this recipe!
Thanks again Katie-I can’t wait until we can meet up again. Hopefully sooner than later:)
Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese
Ingredients:
18 eggs
1 T olive oil
1 onion, diced
3 cloves garlic, minced
1 small jar of sun dried tomatoes, drained and chopped
3 15 oz. jars of artichoke hearts in water, drained and chopped
1/2 cup Italian parsley, chopped
Salt and pepper, to taste
1 1/2 cups crumbled feta cheese (I used Athenos Basil and Tomato Feta)Directions:
1. In a large bowl, whisk the 18 eggs together.
2. In a medium pan, saute the onion in the olive oil until tender. Add the garlic. Cook for 2-3 minutes.
3. Add the onions and garlic to the eggs. Stir in the sun dried tomatoes and artichokes. Add the parsley and salt and pepper. Stir in the feta cheese.
4. Pour the egg mixture into a 9 by 13 glass Pyrex dish that has been coated with cooking spray. If you want, you can add extra cheese to the top of the egg mixture once it is in the pan.
5. Bake in the oven at 350 degrees for 40-45 minutes.
6. Let the egg casserole cool in the pan for about 10 minutes before cutting. Cut into squares and serve.
Print
SaveIf you like this recipe, you might also enjoy:
Egg Vegetable Casserole from Two Peas and Their Pod
Sausage and Cheese Frittata from Two Peas and Their Pod
Lemon Glazed Berry Scones from Two Peas and Their Pod
Zucchini-Potato Frittata from Good Life Eats
Brown Sugar Pear Muffins from Good Life Eats
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
I wish I had more time in the morning. Will have to make this as a special weekend treat
YUM! What a great brunch. I love the addition of the artichokes to the eggs- Josh and I are both HUGE fan of artichokes. Hope you have a good week girl!
Frittata is on my list of things I want to try, and sun-dried tomatoes and artichokes are two of my favorite foods! Your brunch looks so beautiful! Love the colorful pictures!
That frittata sounds so great. It involves all my favorites! This one would be great to try when we have visitors.
Your guys’ food looks so good! I have never made a frittata.
That frittata looks awesome, and the scones look like they would go great with it!
Everything looks wonderful, and the pictures are stunning! You two make a wonderful team. You’re welcome to come to PA and make breakfast for me anytime
All looks wonderful- I’m terribly jealous. I love getting together w/ blogger friends & you two would be a blast to make breakfast with!
The food looks great, and I really like your white/black fruit stand.
I bet this fritat would also be great the following day as leftovers.
I love everything in this! I’m definitely going to have to try it out.
GORGEOUS pics…and the food… it is divine! I want to come to your house for breakfast!
Such great flavors there
OH my lord that looks delish! YUM
Ooh, love. Sun dried tomatoes make everything better
It sounds delicious except I do not eat eggs. Other than that… wonderful
The morning was so fun, I am sure! You are good company!
What a lovely frittata – I love every single ingredient used. The pear scone looks amazing too.
love that frittata!!! So jealous that I couldn’t be there for brunch
Glad you had such a great time!
I enjoyed this so much, Maria! We have to do it again sometime and I can’t wait to make the frittata at home now that the recipe is down.
Mmm. That looks delicious. I love making breakfast foods for dinner. Maybe we will have this tonight.
How gorgeous is that…say we swap citrusy tartlet for frittata? YUM!!
What a great time and the food looks delicious! I’m so jealous of all the bloggers you have met. I would love to cook with some blogging gals!
mmm, breakfast is my favorite meal, and this frittata (and those scones) sound absolutely scrumptious!
Yum, I love frittatas, and I love mediteranean flavors as well! I am totally ok with going heavy on the artichokes!
I’m coming over the next time you make this!!!
I love fritattas! So easy and you can make them a million different ways. Love the combo.
Yum! I don’t think I could eat this for breakfast but I would DEFINITELY eat it for dinner! I love egg dishes for dinner, and I bet this was a perfect brunch. The Mediterranean flavors sound fabulous.
What a gorgeous brunch! I love frittatas and this sounds wonderful.
Sounds like a blast and that frittata sounds amazing! love the combo of flavors.
I am sitting on this bumpy bus ride into the city and would love a slice of this frittata instead of the greasy chips they served. Thing I have a new business venture for you!
Looks fan-flippin’-tabulous!
It looks amazing. How many does it feed? I’d probably have to half it for the two of us…
Sounds great ! I am a little daunted by the 18 eggs, though! I’d obviously have to scale it down unless I want to eat this for a week.
This recipe fills a 9 by 13 pan. So it serves a lot of people! Just depends on how big you cut the squares. I would say 24. You can half it and do it in an 8 by 8 pan.
i love frittatas. they’re just as good, if not better than, quiches, and much less work. and any time sun-dried tomatoes are involved, i’ll be first in line for seconds.
What a great brunch! I love the little cake stand.
What a wonderfful thing to have shared that time together. And the breakfast, wow!!!! That bowl of fruit looks amazing and I love the frittata.
Sounds great — have you ever substituted roasted red peppers for the sun-dried tomatoes?
Hi Maria
I have been enjoying sundried tomatoes more often since it is winter and the fresh ones aren’t so fresh. I really like the texture but have never thought to put them in eggs. Will try that. I do like them in salads and dips. So I have learned something new!!
You had me at sundried tomato! And I’m a sucker for anything with feta. We’re big frittata fans over here.
a breakfast for kings, that’s for sure. fantastic dish!
yummy, breakfast and good times with friends perfect, thanks so much for visiting my blog Rebecca