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Artichoke, Roasted Red Pepper, and Feta Frittata

This frittata is perfect for breakfast, lunch or dinner. It’s savory and incredibly easy to whip up. This is a great meal for weeklong meal planning as you can make one or two of these, store them pre-cut in the fridge and microwave a square for breakfast every morning. This frittata joins our Salmon and Leek Frittata, Spanakopita Frittata, Persian Herb Frittata, and our Spinach Feta Frittata as delightful breakfast options in Suvie. If you would like more options throughout the week you can cook two different frittatas side-by-side in Suvie. Looking forward to taking one more thing off your to-do list in the morning.

Artichoke, Roasted Red Pepper, and Feta Frittata

  • Servings: 6-8
  • Difficulty: 2 hours and 20 minutes
  • Print

Ingredients

  • 1 shallot, diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp ground black pepper
  • 1 tbsp olive oil
  • 8 eggs
  • 14 oz can artichoke hearts, drained and diced
  • 1 cup roasted red peppers, drained and diced
  • 4 oz feta cheese, crumbled
  • 2 tbsp chopped parsley for garnish (optional)

Directions

Spray a Suvie pan with cooking spray.

Combine shallot, oregano, thyme, paprika, black pepper, and olive oil in the Suvie pan. Broil for 7 minutes.

Meanwhile, in a large bowl, whisk together the 8 eggs with 1 tsp salt. After the broil add the diced artichokes, red pepper, and feta to the Suvie pan and mix to combine. Pour the eggs over the vegetable mixture and stir to incorporate.

Load Suvie pan into upper cooking zone. Fill the reservoir, enter settings and cook now or schedule.

My Cook > Slow Cook & Starch Settings

High, 1 hour

Starch: 0 minutes

After the cook, remove the pan from Suvie.

Loosen the edges of the pan with a knife, then cut the frittata into squares. Serve on plates with a sprinkle of parsley as garnish.

CategoriesVegetarian
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