Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (1)

Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 71%
CARBS 26G22% OF CAL
11G FIBER0G ADDED10G INTRINSIC5G OTHER10G TOTAL SUGAR
FAT 25G47% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked frittata loaded with artichokes, sun-dried tomatoes, and feta cheese. Savory and rich, it works for any meal from breakfast through dinner.

mainmediterraneanegg disheggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

  • 18 eggs
  • 1 T olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 1 small jar of sun dried tomatoes (drained and chopped)
  • 3 15 oz. jars of artichoke hearts in water (drained and chopped)
  • 1/2 cup Italian parsley (chopped)
  • Salt and pepper (to taste)
  • 1 1/2 cups crumbled feta cheese
PREP
15M
SODIUM
1519MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.