Frittata With Mixed Vegetables

• 2 tbsp extra virgin olive oil
• 1 None medium onion, finely chopped
• 2 tbsp roughly chopped fresh flat-leaf parsley leaves
• 2 tbsp grated Parmesan cheese
• 10 None large eggs, beaten
• 1 1/2 tbsp butter
• 2 cloves garlic, minced
• 8 None button mushrooms
• 4 None marinated artichokes, halved
• 2 oz roasted red pepper antipasti, drained, thinly sliced

1. Preheat broiler. Heat oil in a medium frying pan over medium heat. Cook onion, stirring, until soft. Stir in 1/2 the parsley, cheese and eggs. Cook over low heat, covered loosely, for 8 mins, or until edges are set. Transfer to oven and broil until browned lightly and just set.
2. Meanwhile, melt butter in a small frying pan over medium heat. Cook garlic and mushrooms, stirring, until just tender. Stir in remaining parsley.
3. Invert frittata onto a cutting board and cut into 16 wedges. Arrange on a serving platter. Top 1/2 the wedges with mushrooms and 1/2 with artichokes and peppers.

extra virgin olive oil, onion, parsley, parmesan cheese, eggs, butter, garlic, button mushrooms, artichokes, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/35256 (may not work)