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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Greek Frittata Recipe

Brought to you by B Street House

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Cook Time: 20 min	Prep Time: 15 min
Yield: 6 servings	Inactive Prep Time: 10 min

Ingredients:
2 tablespoons dried tomatoes in oil with oil
˝ stick of butter
Ľ cup chopped sweet onion such as Vidallia or Maui
Ľ cup chopped fresh red bell pepper
2 8 oz boxes frozen archichoke hearts, defrosted, drained and cut into smaller pieces
1 teaspoon italian seasoning
1 teaspoon dried rosemary, crushed
2 cups shredded Kasseri Greek cheese
8 extra large eggs
˝ cup whipping cream or ˝ and ˝
salt and pepper
1/4th cup feta cheese, crumbled

Instructions:
Cook all of the vegetables in the oil and butter until 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 six.

Notes:
Serve this frittata with lemon-oregano potatoes.