Gayle’s Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

Get ready for some serious food envy because I’ve got the inside scoop on a Secret Recipe that will blow your taste buds away! It comes from none other than Gayle’s Bakery & Rosticceria in the sunny beach town of Capitola, California.

This local gem is known for their incredible baked goods and mouth-watering prepared meals that will make your stomach growl just thinking about them. But there’s one dish in particular that stands out - their artichoke and sun-dried tomato frittata. Trust me when I say it’s so light and delicious that you’ll be dreaming about it for days.

Whether you’re looking for a quick and easy lunch or a weekend brunch treat, this frittata is the answer to all your cravings. And now, thanks to Gayle’s Bakery & Rosticceria, you can recreate this masterpiece at home and impress your friends and family with your culinary skills.

Most of us can’t just head over to Gayle’s Bakery & Rosticceria and taste the magic for ourselves, that’s why we got you the recipe so you can enjoy a slice of heaven anytime, anywhere. Your taste buds will thank you!

Enjoy!

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Gayle’s Bakery & Rosticcera Artichoke and Sun-Dried Tomato Frittata

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Ingredients:

  • 3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
  • 1 cup chopped sun-dried tomatoes
  • 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

Baking Instructions:

  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.

Serves 12

Source: LA Times

Until Next Time… Be Well!

RSN