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.
If 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
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Rosa - "I ama sucker for citrus fruits and puddings, so this lovely dessert is…"
Blog is the New Black - "Love this! I only recently discovered my love for lemon desserts!"
Kathryn - "I absolutely love lemon desserts and this looks like exactly the right…"
Karen - "Hi, These look so cute and yummy. Do you have a recipe from scratch fo…"
Averie @ Love Veggies and Yoga - "I used to have a huge HUGE huge!! lemon tree in my backyard when I liv…"
Blogger meet-ups are the best! Should I ever go to Utah, I will let you know. This food looks too delicious to pass up on!
Frittata isn’t just a great breakfast. It’s a perfect lazy night dinner. The possibilities are endless.
I love blogger meetups! You’re lucky to have had this experience.
Now to go check out that scone recipe!
I am not a breakfast eater (shame on me!), but I do eat a healthy lunch and dinner (as you know).
I make frittatas for dinner! Leek and artichoke is our favorite.
I will try this combo with the feta cheese. I like it!
How fun to meet up with a fellow blogger! Your Frittata sounds excellent! And so do those scones.
This frittata sounds so tasty!
Haha, I just had a blogger meet-up this weekend, too. I love them, and I can’t wait to have more.
I love the looks of that frittata…I DO have a slight obsession for eggs! I would have a poached egg on top to make that yolk a “sauce” for the frittata…haha, I really am egg-sessed!
What a simply gorgeous dish! Such beautiful colors and your photo is fabulous!
This looks delicious, I always mean to make frittata or tortilla but never get around to it. They’d make good lunchbox material for my son.
I like that this frittata does not have bread or a crust! 18 eggs is a lot – how many servings? I’m guessing about 8.
This sounds delicious!
I LOVE your beautiful black and white dish! The berries look extra delicious in it. I would love to visit you in Utah, hopefully sometime soon.
Great ingredients in here- delicious!
This looks so perfect for a crowd and I love the feta in it – yum!
I’m home all day, but still don’t usually take the time to make a big breakfast. But I do love eggs for dinner, and I’d be happy having this any night of the week!
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Frittata is my go-to for Sunday brunches with family or friends. I usually just throw in whatever I feel like at the moment and it always turns out good.
The Frittata looks so good Maria! I bet you could make this ahead of time too and just pop it in the oven at the last minute.
This frittata is full of many of my favorite foods. It looks great!
I have been wanting to try this since you posted it!
Hello!
I made this for a brunch on a Sunday a few weeks ago and it was very well received! Everyone loved it. Too bad, no leftovers. LOL VERY GOOD
twopeas replied: — April 30th, 2010 @ 7:05 am
Kathy-so glad you enjoyed the frittata!
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