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This recipe is my 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. Give it a try and let us know what you think!

AND – right now – Breakfast with the Broad’s weekly e-mail recipes are featuring a holiday brunch menu, so if you don’t already get the weekly emails, head on over to the Breakfast with the Broad’s website to make dazzling your holiday guests a piece of cake with the easy brunch recipes themed for Christmas!

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:

  1. Grate the cheeses.
  2. Preheat oven to 350ºF.
  3. In a large bowl whisk eggs, pukka sauce and salt together.
  4. Stir artichokes, pimentos, and cheese into the mixture.
  5. 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.
  6. (TIP – if your handle is plastic you can make an oven proof handle by wrapping handle with several layers of tinfoil)
  7. Pour egg mixture into pan.san-remo-frittata
  8. Stir the olive oil and garlic into the mixture.
  9. Place in oven and bake for 18 to 20 minutes until centre is set and top is  browning.
  10. If the egg is cooked but not brown, place under broiler for 2-3 minutes until browned.
  11. 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.
  12. With another warm plate, cover and flip again, so the side with the browned eggs is now facing up.
  13. Cut into wedges and garnish by sprinkling cheddar cheese over top and placing one slice of a red or green pepper on top.
  14. Serve with salsa and multigrain toast.

Artichoke Sheep Cheese Frittata

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