Do you remember, Sara? She’s the one that did the Sundays with Friends Lasagna recipe. She is a sincere fellow Foodie, and she graced me with a wonderful birthday present yesterday. As if the gift bag (the best gift bag in the world!) wasn’t enough, the item contained in the gift bag was perfect!
That morning, Sara walked around the cubicle wall with a long white gift bag. She said Happy Birthday, and handed me the bag which had Williams-Sonoma scrolled across it. For a foodie, the gift bag is just an appetizer to a wonderful gift! I opened the bag to reveal a neatly wrapped jar. I could only imagine what would be in this jar with the green ribbon tied around it’s packaging. Williams-Sonoma has the best selection of specialty foods in their stores. After unwrapping, I found a jar of Sun-Dried Tomato and Artichoke Frittata and Omelette Starter. I certainly had my reservations about the artichoke part, but it was going to be something new to try, and Williams-Sonoma has NEVER steered me wrong with their items or their recipes (nor has Sara). So, excited I was to receive it, and excited I was to prepare the recipe on the jar.
Let me tell you something…never be afraid to try something new. Whether it is a gift, a new item in the store, something a friend has prepared for you, never be afraid of it. All of our food items we consume were created out of love at one point. Someone, somewhere had a little dream to create good food products…in turn, that dream and the food was created out of love, no matter how old the company is. The truth is, some of us don’t eat many different things because we honestly haven’t been exposed to them. Try, try, try my friends!
This concoction in a jar ended up being absolutely mouth-watering! I originally thought that maybe I do need to purchase a Frittata pan…until I prepared it in my Jumbo Muffin Pan. I don’t need no stinkin’ Frittata pan…or do I? *smiles* Either way, below is the recipe I used, and it made a great Vegetarian Breakfast. Enjoy!
Sun-Dried Tomato and Artichoke Frittata
(The actual recipe on the side of the jar makes a normal sized Frittata, but since it was just me this morning, I made the portion smaller.)
- 3 eggs
- 2 spoonfuls of the Starter (Or, any tasty vegetable and seasonings of choice…however, I do recommend the ease of the Starter. If you like your veggies softer, sauté them a bit and allow them to cool completely before adding them to your eggs.)
- 1/4 cup shredded Mozzarella Cheese (I’m not the biggest fan of Mozzarella, so I used what I had. This was a shredded mix of Mozzarella and Cheddar.)
- Preheat oven to 400 degrees.
- Whisk eggs, then mix in the cheese and Starter to the eggs, and set aside.
- In a jumbo or regular muffin tin, spray with Pam, then pour the mixture into the cups until they are 3/4 of the way full. You won’t be able to fill them all up with the above measurements. Not sure where I heard this, but fill the remaining empty cups with a little water in them. This is supposed to promote even baking, and supply moisture in the oven. (Every time I have done this, my muffins come out perfect and moist.)
- Bake for 15-20 minutes until the tops no longer jiggle (you like that word, don’t you?), and they are slightly browned.
- Slide a plastic knife (to not scratch your pan) around the edges of each and slowly pull it out of the pan (they may stick a bit, but with a little encouragement and patience they come out fine). Serve by itself, or with a little hot sauce if you’re feeling spicy. *smiles*
***Thank you, Sara, for the wonderful birthday gift! It was delicious and perfect! I love it! Next time, I’m using it as a light pasta sauce. Yum!
The hearts look great Jennifer! <3
They do! You’re so talented! <3
This. Looks. So. Good.
Never thought of making frittata in muffin cups…
Thank you, F. I’m not sure I could call it a Frittata this way, but it worked for me! :)