BAKED FRITTATA WITH ARTICHOKES, SUN DRIED TOMATOES, AND FETA CHEESE
Steps:
- 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.
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Trump Vidar
[email protected]Avoid this recipe at all costs!
Bright Asare
[email protected]I wouldn't recommend this recipe.
Danya Tukuafu
[email protected]Meh. It was okay.
Musharfjutt Musharfjutt
[email protected]I'm not a huge fan of frittatas, but this one was pretty good. I'd make it again.
Jesus Reality TV
[email protected]Not bad for a first try! I'll definitely experiment with different fillings next time.
Ahmed Zakaria Menyaoui
[email protected]Overall, this frittata was a good starting point, but I'll need to tweak it a bit to suit my preferences.
Tattoo life
[email protected]My frittata didn't rise as much as I expected. Maybe I didn't beat the eggs enough.
Rajan Magar
[email protected]The frittata was a bit bland for my taste. I think I'll add more seasonings next time.
Mr fojle rabbi
[email protected]I found the flavor of the artichokes to be overpowering. Next time I'll use less.
Tahir Anjum
[email protected]I followed the recipe exactly and my frittata turned out a bit dry. Not sure what went wrong.
Anita Ogechi
[email protected]I made this frittata for a brunch party and it was a hit! Everyone raved about the flavors.
Trompie Shigwedha
[email protected]This frittata is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. I love how customizable it is.
Anastazja Gnat
[email protected]I'm new to cooking and this frittata recipe was a great place to start. It turned out beautifully and tasted amazing!
taber sosen
[email protected]This frittata is a lifesaver on busy mornings. I make a big batch on the weekend and reheat slices throughout the week.
Arian Ahmed
[email protected]Easy and delicious! Perfect for a quick and healthy breakfast or lunch.
Ali Sufyan
[email protected]I added some chopped spinach to my frittata for an extra boost of nutrition. Turned out great!
Blessing Ubani
[email protected]Loved the vibrant colors and flavors in this frittata. The artichokes and sun-dried tomatoes really shined through. Highly recommend!
Waseem Qurashi
[email protected]This frittata was a breeze to make and packed with flavor. The veggies were cooked perfectly and the feta cheese melted wonderfully. The whole family loved it!
Rj Rakibul islam
[email protected]I'm not usually a fan of frittatas, but this one blew me away! The artichokes added a delightful crunch and the sun-dried tomatoes imparted a tangy sweetness. The feta cheese brought it all together, creating a cohesive and flavorful dish. Definitely
Kazim Hamdrad
[email protected]This baked frittata was an absolute delight! The combination of artichokes, sun-dried tomatoes, and feta cheese created a symphony of flavors in every bite. The texture was perfect, with a slightly crispy exterior and a tender, fluffy interior. Simpl