Artichoke and Feta Frittata with Roasted Red Peppers | CookOS

Artichoke, Roasted Red Pepper, and Feta Frittata

Name: Artichoke and Feta Frittata with Roasted Red Peppers
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 shallot, finely chopped; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp paprika; ½ tsp ground black pepper; 1 tbsp olive oil; 8 large eggs; 1 (14 oz) can artichoke hearts, drained and chopped; 1 cup roasted red peppers, drained and chopped; 4 oz feta cheese, crumbled; 2 tbsp chopped parsley for garnish

This artichoke and feta frittata is a savory Mediterranean egg dish that comes together in under 30 minutes using mostly pre-prepared ingredients. It's ideal for meal prep since you can store pre-cut squares in the fridge and reheat them throughout the week.

🌍Mediterranean 🥗Vegetarian 🏷️Breakfast 🏷️Slow cook 🏷️10 min prep Artichoke

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🏷️Red pepper

Total

1h 40m

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 shallot, finely chopped
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
½ tsp ground black pepper
1 tbsp olive oil
8 large eggs
1 (14 oz) can artichoke hearts, drained and chopped
1 cup roasted red peppers, drained and chopped
4 oz feta cheese, crumbled
2 tbsp chopped parsley for garnish

11 Ingredients

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Instructions

1
Spray a Suvie pan thoroughly with cooking spray. Stir together shallot, oregano, thyme, paprika, black pepper, and olive oil in the prepared pan. Place pan in the bottom zone of Suvie and broil for 10 minutes until shallot is softened.
2
Meanwhile, in a large bowl, whisk together 8 eggs and 1 tsp salt until smooth. After the broil, remove pan from Suvie and add diced artichokes, red pepper, and feta to the Suvie, mixing to combine. Pour the eggs over the vegetable mixture and stir to incorporate.
3
Insert pan into Suvie, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour
4
After the cook, remove pan from Suvie and set frittata aside to cool for 5 minutes.
5
Loosen the edges of the pan with a knife, then cut the frittata into squares. Serve on plates with a sprinkle of parsley as garnish.

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Tips & Notes

Pro tips

Drain canned artichoke hearts and roasted red peppers thoroughly to prevent excess liquid from making the frittata soggy.
Start the frittata on the stovetop over medium heat for 2–3 minutes to set the bottom, then transfer to the oven to finish cooking evenly.
Let the frittata cool for 5 minutes before slicing to keep pieces intact and make portioning easier.
Crumble feta cheese by hand rather than using pre-crumbled cheese, which contains anti-caking agents and won't melt as smoothly.

Substitutions

Roasted red peppers → sun-dried tomatoes (use same amount; adds tanginess)
Feta cheese → goat cheese or ricotta salata (maintains creaminess and tang)
Dried oregano and thyme → Italian seasoning blend (use 2 tsp total; simplifies seasoning)
Artichoke hearts → frozen spinach, thawed and squeezed dry (same volume; earthy alternative)

Storage & make-ahead

Store cooled frittata squares in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or microwave individual portions for 1–2 minutes.

Equipment

10-inch oven-safe skillet (cast iron or stainless steel recommended)

Common Questions

Can I make this frittata ahead of time?

Yes. Bake completely, cool, cut into squares, and store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven before serving.

What temperature should the frittata reach when cooked?

The eggs are set when the edges are firm and the center is just barely jiggly, around 160°F internal temperature. Don't overcook or the frittata will become rubbery.