Artichoke and sun-dried tomato frittata

Time 1 hour
Yields Serves 12
Artichoke and sun-dried tomato frittata
(Glenn Koenig / Los Angeles Times)

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


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


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


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


Bake 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.

Adapted from Gayle’s Bakery & Rosticceria.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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