Artichoke, Roasted Pepper and Ricotta Frittata

By on August 10, 2017

The combination of artichokes, roasted peppers and ricotta makes this taste like a decadent appetizer served up on the Italian coast. Prep time: 3 minutes. Cook time: 3 to 4 minutes

Ingredients
1 large egg    
3 tbsp. chopped drained oil-packed or marinated artichoke hearts
1 roasted red bell pepper, chopped        
1 tbsp ricotta cheese    
Pinch salt (optional)    
Nonstick cooking spray

Directions
In a small bowl, gently whisk egg. Stir in artichoke hearts, roasted peppers and cheese. Season with salt (if using).

Lower the cooking plate and both rings of sandwich maker. Lightly spray the cooking plate with cooking spray. Pour the egg mixture into the top ring. Gently close the cover and cook for 3 to 4 minutes or until frittata is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the frittata. Serve immediately.

Courtesy of 150 Best Breakfast Sandwich Maker Recipes by Jennifer Williams 2014 © www.robertrose.ca Reprinted with permission.

About Charleen Wyman

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