Prep time
Cook time
Total time
 
Serves: Serves 4
INGREDIENTS:
  • 8 eggs
  • 1½ cup cherry tomatoes, halved lengthwise
  • 1 cup marinated jarred artichoke hearts, halved (1 170 ml jar)
  • ½ cup sun dried tomatoes, sliced thinly
  • ½ cup unsweetened plain almond milk
  • 1 teaspoon olive oil
  • ½ teaspoon Italian seasoning
  • ½ teaspoon sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Whisk the eggs, almond milk, Italian seasoning and salt until the yolks are broken up and the mixture is well blended. Fold in the sun dried tomatoes and artichokes. Use the olive oil to grease the inside of a pie dish then pour the egg mixture in and shift it around until the artichokes and sun dried tomatoes are evenly spaced. Place the cherry tomato halves all around the top, cut side up. Bake for 40 minutes, until eggs are fully set and the top is starting to brown. Leftovers can be left in the fridge for a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/tomato-artichoke-frittata/