Staying Stylish in Suburbia

Artichoke Feta Frittata!

Friday, July 11, 2014

I made this Frittata recipe the other evening. It was the perfect light summer dinner, especially served with a fresh berry salad on the side. If you don't have all the ingredients you can always put your own spin on it. That's the best thing about frittatas. As long as you have the basic concept down, you can get creative and make it your own. I will say though, this particular combo was oh so yummy!


8 eggs
2 small handfuls of feta
2 handfuls of chopped arugula
2 small handfuls of chopped sun dried tomatoes 
1 1/2 cups chopped artichoke hearts
Splash of 1/2 and 1/2 or milk
1Tbs butter
Dash of salt and pepper


In a bowl, whisk together eggs, feta cheese and 1/2 and 1/2 with salt and pepper. 
Meanwhile, in an oven proof frying pan, melt 1Tbs of olive oil
Saute arugula, sun dried tomatoes and artichokes lightly for 1 to 2 minutes. 
Pour egg mixture over vegetables and cook over medium-low heat without stirring so that only the bottom sets. 
Transfer pan to oven and cook for 20 to 30 minutes or until firm and set in the middle. 



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