Mini Mediterranean Frittatas

Mini Mediterranean Frittatas

Ingredients 

8 eggs

4 egg whites
½ cup milk
2 tablespoons olive oil

1 box of frozen artichokes, cooked (see directions on package)

1 clove of garlic, minced

1/3 cup diced sun dried tomatoes

1/3 cup feta

salt and pepper to taste

Directions

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.

In a large bowl, whisk together eggs, milk, salt and pepper. Set aside. In a skillet, add olive oil, artichokes, garlic and sun dried tomatoes. Sauté 3-4 minutes or until the artichokes start to brown.  Divided the artichoke mixture evenly into the muffin tin.  Pour eggs over the artichokes and add the crumbled feta. Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.

(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)

Roasted Artichoke Pesto

So for my first recipe I wanted something simple and versatile . I've been obsessed with artichokes lately ever since I tried them at a restaurant a few weeks ago. This recipes works on pasta, pizza, sandwiches or wraps. Later on I'll post a few recipes using this pesto. Enjoy!

Roasted Artichoke Pesto

Ingredients

¾ cup extra virgin olive oil

1/3 cup lemon juice

4 large cloves garlic, halved

1 teaspoon thyme

1 bay leaf

2 packages frozen artichokes

¾ cup fresh basil

salt and pepper to taste

Directions

Preheat oven to 325

Heat on stovetop ½ cup olive oil, lemon juice, garlic, thyme, bay leaf, salt and pepper. Add the frozen artichokes and mix to coat. Over medium heat bring to a boil. Transfer to oven proof pan and cover with aluminum foil, transfer to the over, and cook until the artichokes are browned in spots, about 35-45 minutes. Remove from oven and allow to cool.

Roasted Artichokes

Remove bay leaf. Put the cooled artichokes with the liquid into food processor or blender. Add remaining ¼ cup olive oil and basil leaves process until smooth. 

Finished Pesto