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Greek Egg Frittata
- 1 1/4 cups marinated artichoke hearts, chopped
- 1/3 cup black olives, sliced
- 1/3 cup green olives, sliced
- 1/4 cup red onion, chopped
- 1/3 cup oil packed sun-dried tomatoes, chopped
- 1/3 cup feta cheese, crumbled
- 1/8 cup Parmesan cheese
- 6 large eggs (or 7 medium eggs)
- 1 teaspoon Greek seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Preheat oven to 350 degrees F. Spray 9-inch quiche pan with non-stick cooking spray.
In prepared dish evenly layer artichokes, black olives, green olives, red onion, sun-dried tomatoes and top with feta and Parmesan cheeses. (Note: If making ahead, at this point cover with plastic wrap and refrigerate overnight. Remove from refrigerator 30 minutes before adding eggs and seasonings and baking.)
Mix eggs and all seasonings and pour over vegetable mixture.
Bake at 350 degrees F for 30 to 35 minutes until well set. Remove from oven, let set 5 minutes and then serve with country ham or sausage.
This is a colorful, flavor packed dish your guests will love for the holidays. The ability to prepare this dish the night before eliminates all morning spent in the kitchen.
Slicing olives is a breeze when you use your egg slicer!
Recipe reprinted by permission of <I>DeVoe Mansion, WA<. All rights reserved.
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