Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese
This Baked Frittata is SO DELICIOUS! A vibrant Mediterranean-style dish loaded with artichokes, sun dried tomatoes, and tangy feta cheese.
Equipment
- Large Mixing Bowl
- Skillet
- Spatula
- Oven
- Knife and cutting board
Ingredients
- 18 large eggs
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 small jar sun dried tomatoes drained and chopped
- 3 15 oz. jars 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
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped sun dried tomatoes and artichoke hearts to the skillet. Cook for 3 to 4 minutes, stirring to blend the flavors.
- In a large mixing bowl, crack the 18 eggs and whisk until well combined. Season with salt and pepper to taste.
- Fold the sautéed vegetable mixture, chopped Italian parsley, and crumbled feta cheese into the whisked eggs gently.
- Pour the egg and vegetable mixture back into the skillet, spreading evenly. Cook on the stovetop for 2 minutes until edges begin to set.
- Transfer the skillet to the oven and bake for 25-30 minutes until the frittata is firm in the center and lightly golden on top. Test doneness with a toothpick; it should come out clean.
- Remove the frittata from the oven and let cool for a few minutes. Slice into wedges and serve warm.
Notes
- You can customize the vegetables and cheese based on what you have on hand for versatile flavor variations.
- Prepare the frittata ahead of time and store in the refrigerator for up to 5 days or freeze slices for up to 3 months.
- Serve with a fresh salad or roasted potatoes for a complete meal.