Artichokes, sun-dried tomatoes, and basil worked nicely together on a salad. So why not in a frittata?
I like the jullienne sun-dried tomatoes packed in olive oil. But the olive oil becomes quite red-tinted, and when I used the sun-dried tomatoes in a frittata the first time, the effect was to tint the eggs as well. So this time I blotted the sun-dried tomatoes with paper towels to remove as much of the oil as possible before cutting them up and adding them to the eggs.
Artichoke and sun-dried tomato frittata
3/4 cup to 1 cup quartered artichoke hearts
1/4 cup sun-dried tomatoes
1 tablespoon fresh basil, cut into thin strips
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the artichokes, sun-dried tomatoes, and basil into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.