Artichoke and sun-dried tomato frittata Recipe - Los Angeles Times
Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods,...
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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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