Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

Frittatas are the ultimate breakfast (or brunch!) dish, combining eggs with a variety of flavorful ingredients to create a satisfying meal that’s packed with protein. Today, I’m excited to share a recipe for a Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese that’s not only easy to make but also incredibly delicious. This vibrant frittata is a celebration of Mediterranean flavors, perfect for a lazy weekend breakfast or a quick weekday meal. With 18 eggs as the base, this frittata is hearty enough to serve a crowd, or to enjoy as leftovers throughout the week.

Why You’ll Love This Recipe

This Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese is a combination of rich flavors and wholesome ingredients. Here are a few reasons to fall in love with this recipe:

– **Versatile**: You can customize the vegetables and cheese based on what you have on hand.
– **Make-Ahead Friendly**: Perfect for meal prep, this frittata can be made in advance and stored for busy days.
– **Healthy and Satisfying**: Packed with protein and vegetables, it’s a nutritious option to start your day.
– **Great for Any Meal**: Serve it for breakfast, lunch, or dinner; it’s delicious any time of day.

What We’re Using

To create this scrumptious frittata, you will need the following ingredients:

• 18 large eggs
• 1 tablespoon 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

What’s in the Gear List

Before we dive into the cooking process, make sure you have the following kitchen tools:

• Large Mixing Bowl: For whisking the eggs and mixing the ingredients.
• Skillet: A large oven-safe skillet is ideal for making this frittata.
• Spatula: For mixing and serving the frittata.
• Oven: Preheat your oven to get the frittata perfectly baked.
• Knife and Cutting Board: For chopping the vegetables and artichokes.

Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese Made Stepwise

Let’s get started on making this delightful frittata! Follow these step-by-step instructions for the best results:

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your frittata cooks evenly.

Step 2: Sauté the Aromatics

In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent. Stir in the minced garlic and cook for another minute, until fragrant.

Step 3: Prepare the Vegetables

Add the chopped sun dried tomatoes and artichoke hearts to the skillet. Stir everything together and let it cook for about 3 to 4 minutes, allowing the flavors to meld.

Step 4: Whisk the Eggs

In a large mixing bowl, crack the 18 eggs and whisk them together until well combined. Season with salt and pepper according to your taste.

Step 5: Combine Ingredients

Add the sautéed vegetable mixture to the bowl of whisked eggs. Fold in the chopped Italian parsley and crumbled feta cheese, mixing gently to combine.

Step 6: Pour into Skillet

Pour the egg and vegetable mixture back into the skillet, spreading it evenly. Let it cook on the stovetop for about 2 minutes until the edges begin to set.

Step 7: Bake the Frittata

Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the frittata is firm in the center and lightly golden on top. You can test it by inserting a toothpick; it should come out clean.

Step 8: Cool and Slice

Once baked, remove the frittata from the oven and let it cool for a few minutes. Slice it into wedges and serve warm. Enjoy your delicious Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese!

Substitutions by Category

Feel free to customize this recipe with these substitutions:

• Vegetables: Spinach, bell peppers, or zucchini can be used in place of artichokes or tomatoes.
• Cheese: Swap feta for goat cheese or mozzarella for a different flavor profile.
• Herbs: If you don’t have Italian parsley, basil or chives make great alternatives.
• Eggs: For a lighter version, you can use egg whites or a combination of whole eggs and egg whites.

Testing Timeline

To ensure your frittata is perfect, follow this timeline:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Make-Ahead & Storage

This Baked Frittata can be prepared in advance and stored for later meals. Here’s how to do it:

• Make Ahead: Prepare the frittata the night before and store it in the refrigerator until ready to bake.
• Storage: Store leftover frittata slices in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze individual slices for up to 3 months. Thaw overnight in the fridge before reheating.

Common Questions

Can I add meat to the frittata?

Absolutely! You can add cooked bacon, sausage, or ham to the egg mixture for an extra protein boost. Just be sure to adjust cooking times if necessary.

How do I know when the frittata is done baking?

The frittata is done when it is firm in the center and slightly puffed. A toothpick inserted into the center should come out clean.

Can I make this frittata without cheese?

Yes, you can omit the cheese or use a dairy-free alternative if you prefer. The frittata will still be delicious!

What can I serve with the frittata?

This frittata pairs wonderfully with a fresh salad, roasted potatoes, or even some crusty bread for a complete meal.

More from the Kitchen

If you enjoyed this Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese, you might also love these recipes:

• Mediterranean Quinoa Salad
• Spinach and Mushroom Stuffed Peppers
• Zucchini Noodles with Pesto
• Savory Breakfast Muffins

Wrap-Up

This Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese is a versatile and flavorful dish that’s sure to impress your family and friends. With its bright colors and wholesome ingredients, it’s not just a feast for the taste buds but also for the eyes. Whether you’re serving it for breakfast, brunch, or dinner, this frittata is a guaranteed crowd-pleaser. Get ready to dig in and enjoy every delicious bite!