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Breakfasts

Artichoke and sun-dried tomato frittata

Artichoke and sun-dried tomato frittata
Glenn Koenig / 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, I enjoyed two delicious dishes: a kale and ... Read more

Total time: About 1 hour, plus cooling time | Serves 12
  • 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

Step 1Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

Step 2In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

Step 3Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

Step 4Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

Step 5Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.

Note: Adapted from Gayle's Bakery & Rosticceria.

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