B Street House B&B

Virginia City, Nevada

Specialty Recipe

Zesty Greek Frittata

Ingredients:

2 Tablespoons dried tomatoes in oil with oil

1/2 stick of butter

1/4 cup chopped sweet onion such as Vidalia or Maui

1/4 cup chopped fresh red bell pepper

Two (8-ounce) boxes frozen artichoke hearts, defrosted, drained and cut into smaller pieces

1 teaspoon Italian seasoning, mixed herbs

1 teaspoon dried rosemary, crushed

2 cups shredded Kasseri Greek cheese

8 extra large eggs

1/2 cup whipping cream or half and half

salt and pepper

1/4 cup feta cheese, crumbled

Cook all of the vegetables in the oil and butter under soft, about 10 minutes. Add seasonings. In a mixing bowl add eggs and cream and beat together under well blended. Add cheese to egg mixture and mix well. Add egg mixture to vegetables in frying pan and cook, moving the uncooked egg mixture to the bottom of the pan, about 10 minutes.

Preheat oven to 375. When eggs are mostly cooked, sprinkle feta cheese on top of frittata and place in preheated oven for 10 to 12 minutes until eggs are cooked through and middle of dish is set. Remove from oven and let sit for a minute or two before slicing. Slice in 6 pieces.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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