Artichoke - Peppercorn Frittata
Serves 4
An in-the-oven omelet for breakfast, lunch or dinner!

Ingredients:

6 large eggs
3 tablespoons low-fat milk
1 tablespoon all-purpose flour
1 teaspoon dried sage or 3 fresh sage leaves chopped
3 tablespoons of Lazy Chef Artichoke - Peppercorn Pesto
1 can artichoke hearts in water, drained and cut into quarters (not marinated)
2 oz. crumbled feta cheese

Easy Preparation:

1. Preheat the oven to 400 degrees.

2. Evenly spray a 9 inch oven proof cast iron skillet with cooking spray and place in hot oven to heat skillet.

3. Beat together the eggs, milk, flour sage, and the Lazy Chef Artichoke -  Peppercorn Pesto

4. Carefully take the skillet out of the oven and place on heat resistant surface.

5. Spread the artichoke hearts in the hot cast iron skillet.

6. Pour the egg mixture over the artichoke hearts and sprinkle the feta cheese over the top.

7. Bake for 20 minutes until golden and puffy.

8. Cut into 4 wedges and serve immediately.

Serve with a fresh fruit salad of cut strawberries and bananas and blueberry muffins or toast.

For an array of flavors using this same recipe substitute Lazy Chef Artichoke -Peppercorn Pesto for 1 container of Hot Mama’s:

Red Pepper Pesto
Traditional Pesto
Toasted Pecan & Garlic Pesto