Sundried Tomato, Spinach and Feta Frittata

I had some leftover frittata that I made for a brunch for my youngest son's birthday.  Frittata is such an easy dish and can be served hot or room temperature.  I'm using one of my net coverings again as protection from those pesky flies.

Artichoke Frittata

 

 Breakfast is served out on the patio today.  I'm having an artichoke frittata, fresh berries, and a pot of tea.  The purple oxalis (shamrock) plant does so well in my giant teacup planter. 

 My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.

I first tasted this frittata years ago when a friend made it for dinner.  It's a nice recipe to have for breakfast, brunch, lunch or dinner.  I found the recipe on www.allrecipes.com, but adapted it slightly.  Since I eat an egg every morning, I thought this  would be nice to reheat during the week.  The original recipe called for a pound of cheese and I thought that was a little excessive. One half pound (2 cups grated) seemed perfect to me.  

2 (12 oz.) jars marinated artichoke hearts, reserving 3 T. of the marinade

1 bunch green onions, chopped

9 eggs, beaten

2 cups grated cheese (I used a Mexican blend, but sharp cheddar would be good)

10 saltine crackers, crumbled

1 T. dried parsley flakes

2 cloves garlic, minced

1-2 dashes of hot sauce (I used Sriracha because my son loves it and he'll probably add more!)

salt and pepper to taste

Directions

1. Preheat oven to 325 degree.
2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes, add the garlic and cook about 30 seconds.
3. Stir the cooked green onions/garlic, eggs,  cheese, saltine crackers, parsley, hot sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch  greased baking dish.
4. Bake in the preheated oven until center is puffy and no longer moist, about 30-35 minutes; cool slightly before cutting into squares.

NOTE:  The next time I make this, I'll bake it in a pie dish. 

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

 Thank you for your visit!  xo