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

As seen on

Two peas & their pod

Total Time

1 hr

Prep Time

15 mins

Cook Time

45 mins

Rating

(1)

Ingredients

Serves a crowd.

18 eggs
1 T 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

Baking Vegetarian Dairy Eggs ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

In a large bowl, whisk the 18 eggs together.

Step 2

In a medium pan, saute the onion in the olive oil until tender. Add the garlic. Cook for 2-3 minutes.

Step 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.

Step 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.

Step 5

Bake in the oven at 350 degrees for 40-45 minutes.

Step 6

Let the egg casserole cool in the pan for about 10 minutes before cutting. Cut into squares and serve.

Chef’s notes

This dish is great for feeding a crowd too, everyone loved it.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

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

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by Two peas & their pod