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Potluck : Do You Feel Lucky?

This frittata can be made ahead, totes well and is served at room temperature--all pluses for a potluck dish. It’s chock-full of vegetables, but the eggs add enough protein for it to also be used as a main dish.

FRITTATA

4 medium tomatoes

1 (8 1/2-ounce) can artichoke hearts

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1 cup chopped green onions

12 soda crackers, crumbled

6 eggs

1 tablespoon mixed fresh herbs (thyme, oregano, Italian parsley)

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1 teaspoon salt

Dash pepper

3 tablespoons oil

Grated Parmesan cheese

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Peel, seed and chop tomatoes medium fine. Drain artichoke hearts and cut each in halves or quarters. Combine tomatoes, artichokes, green onions and crackers in large bowl.

Beat together eggs, herbs, salt, pepper and oil in small bowl. Add to vegetable mixture, tossing lightly to blend well.

Pour mixture into greased 9-inch deep-dish pie plate. Sprinkle with Parmesan cheese. Bake at 300 degrees 50 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature. Makes 6 servings.


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