Artichoke and Roasted Red Pepper Frittata

2 c Thinly-sliced red onions
2 tb Butter or olive oil
10 oz Frozen artichoke hearts; thawed, quartered
2 lg Red bell peppers; roasted, seeded, and chopped
2 tb Minced fresh herbs (such as dill; tarragon, chives, chervil, parsley; or a combination)
6 lg Eggs; lightly beaten
1/4 c Crumbled feta cheese
Salt; to taste
Freshly-ground black pepper; to taste

In a 9- or 10-inch non-stick oven proof skillet, saute onions in butter until softened and just beginning to color. Add artichoke hearts and continue to cook for a minute or two longer. Add red pepper, herbs, eggs, cheese, salt and pepper and stir until eggs just begin to set. Gently lift frittata and tilt skillet to evenly distribute any uncooked eggs. Place in a preheated 375 degree oven (or under a broiler at least 3 inches from heat) and cook until top is just set. Run a rubber or wooden spatula around skillet to loosen frittata and invert onto a serving plate. Serve warm or at room temperature. This recipe yields 4 to 6 appetizer servings.

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