1 no ingredients
Directions
2 c Red Onions -- thinly sliced Artichoke & Roasted Red Pepper Frittata Recipe brought to you by Recipe
Ideas
2 TB Butter Or Olive Oil
10 oz Frozen Artichoke Hearts --
: thawed and quartered
2 lg Red Bell Peppers; -- roasted
: seeded and
2 TB Minced Fresh Herbs -- *see
: notes
6 lg Eggs -- lightly beaten
1/4 c Crumbled Feta Cheese
: Salt And Freshly Ground
: Pepper -- to taste
Oven 350=B0 F.
In a 9 or 10-inch non-stick oven proof skillet, sautJ onions in butter
until softened and just beginning to color. Add artichoke hearts and
continue to cook for a minute or two longer. Add red pepper, herbs,
eggs, cheese, salt and pepper and stir until eggs just begin to set.
Gently lift frittata and tilt skillet to evenly distribute any
uncooked eggs.
Place in a preheated 375 degree oven (or under a broiler at least 3
inches from heat) and cook until top is just set. Run a rubber or
wooden spatula around skillet to loosen frittata and invert onto a
serving plate. Serve warm or at room temperature.
Yield: 4-6 as an appetizer
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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NOTES : Show 10/24
*Dill, tarragon, chives, chervil, parsley or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746
From: Bill Spalding
Servings: 1 servings
Categories: Meat; Mexican; Vegetable
The History of Recipes
Written recipes as an idea can be found far back into history, certainly as far as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
During the time of the Romans a roman called Apicius wrote a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius recounts how the Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an increase in publications on food, some of which still exist in private libraries. The arrival of TV gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Artichoke & Roasted Red Pepper Frittata recipe.
