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A Recipe for
Artichoke & Roasted Red Pepper Frittata
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Artichoke & Roasted Red Pepper Frittata is one of thousands in the Recipes-to-go Egg Cookbook.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
If you enjoy this Artichoke & Roasted Red Pepper Frittata Recipe - you should enjoy the recipe collections you can find on the websites below:
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Artichoke & Roasted Red Pepper Frittata from the recipe cookbook of Recipes-to-go (Egg)
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Health food makes me sick. |
| Calvin Trillin |
Herb Tip |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Food Tip |
2 c Red Onions -- thinly sliced
2 TB Butter Or Olive Oil
10 oz Frozen Artichoke Hearts --
: thawed and quartered
2 lg Red Bell Peppers; -- roasted
: seeded and
2 TB Minced Fresh Herbs -- *see
: notes
6 lg Eggs -- lightly beaten
1/4 c Crumbled Feta Cheese
: Salt And Freshly Ground
: Pepper -- to taste
Oven 350=B0 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
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NOTES : Show 10/24
*Dill, tarragon, chives, chervil, parsley or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746
From: Bill Spalding <billspa@icanect.Ne
Serves: 1
Artichoke & Roasted Red Pepper Frittata Recipe brought to you by Recipes To-Go