Served as main course. Vegetarian dish.

2 Cups Red Onions, thinly sliced

2 Tablespoons Butter Or Olive Oil

10 Ounces Frozen Artichoke Hearts, thawed and quartered

2 Large Red Bell Peppers, roasted, seeded and

2 Tablespoons Minced Fresh Herbs

6 Large Eggs, lightly beaten

1/4 Cup Crumbled Feta Cheese

Salt And Freshly Ground Pepper to taste

Oven 350° F. In a 9 or 10-inch non-stick oven proof skillet, saute 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.

Serves: 4-6

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