ARTICHOKE, SUNDRIED TOMATO and GOAT CHEESE FRITTATA
Ingredients 2 tablespoons extra-virgin olive oil 1 cup artichoke hearts from jar, drained and quartered 1/2 cup sundried tomatoes from jar with oil, drained and cut into thin strips 8 eggs, beaten 2...
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup artichoke hearts from jar, drained and quartered
- 1/2 cup sundried tomatoes from jar with oil, drained and cut into thin strips
- 8 eggs, beaten
- 2 tablespoons whipping cream
- 4 ounces goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh basil, cut into thin strips
- Salt
- pepper
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