Artichoke and sun-dried tomato frittata
Step 1 Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish. Step 2 In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gentl
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Ingredients
- 3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
- 1 cup chopped sun-dried tomatoes
- 1/3 cup chopped fresh chives
- 1 cup julienned basil
- 1/3 cup chopped fresh parsley
- 3 cups grated sharp white cheddar cheese
- 1/2 cup finely grated Parmesan
- 15 eggs
- 2 cups heavy cream
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
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