Artichoke and Sheep Cheese Frittata (also known as the San Remo Frittata)
This recipe is one of my Dad’s favourite recipes to prepare for his guests. He finds it quick to toss together, easy to make, and his guests always love it.
What you’ll need:
- 6 eggs
- 1 teaspoon pukka sauce (or hot pepper sauce)
- ¼ teaspoon salt
- 1 Cup of canned artichoke hearts, drained and chopped
- 1/3 Cup roasted sweet pimentos, drained and chopped
- 1/3 Cup sheep cheese (amount is before it is grated)
- ½ Cup of mozzarella cheese (amount is before it is grated)
- 2 Tablespoons of olive oil
- 4 garlic cloves, minced
- 2 Tablespoons shredded Cheddar Cheese
What you do:
- Grate the cheeses.
- Preheat oven to 350ºF.
- In a large bowl whisk eggs, pukka sauce and salt together.
- Stir artichokes, pimentos, and cheese into the mixture.
- In a 10 inch non-stick saucepan with oven proof handle over medium heat, add oil and garlic, and sauté for about 2 minutes. Careful not to burn the garlic – stir frequently.
(TIP – if your handle is plastic you can make an oven proof handle by wrapping handle with several layers of tinfoil)
- Pour egg mixture into pan.
- Stir the olive oil and garlic into the mixture.
- Place in oven and bake for 18 to 20 minutes until centre is set and top is browning.
- If the egg is cooked but not brown, place under broiler for 2-3 minutes until browned.
- Cool for a few minutes, then with a spatula go around the edges to loosen the frittata. Put a large, warm plate on top of the pan and flip over quickly.
- With another warm plate, cover and flip again, so the side with the browned eggs is now facing up.
- Cut into wedges and garnish by sprinkling cheddar cheese over top and placing one slice of a red or green pepper on top.
- Serve with salsa and multigrain toast.
Christmas Morning Brunch Menu … to be continued
- Raspberry Razzmatazz
- Grandpa’s Granola with Heavenly Banana
- Mandarin Oranges
- Caramel Pecan Cinnamon Rolls
- San Remo Frittata
- Cranberry Nut Toast