The frittata is made with artichoke and sun-dried tomato. (Glenn Koenig / Los Angeles Times / May 4, 2013)

1/3 cup chopped fresh chives

1 cup julienned basil

1/3 cup chopped fresh parsley

3 cups grated sharp white cheddar cheese

1/2 cup finely grated Parmesan

15 eggs

2 cups heavy cream

3/4 teaspoon kosher salt

1/8 teaspoon black pepper

1. Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

2. In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

3. Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

4. Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

5. Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.


Calories 388

Protein 19 grams

Carbohydrates 8 grams

Fiber 1 gram

Fat 31 grams

Saturated fat 18 grams

Cholesterol 320 mg

Sugar 2 grams

Sodium 538 mg

NOTE: Adapted from Gayle's Bakery & Rosticcera.