Artichoke & Sun-Dried Tomato Frittata Parmesan

• 2 Tbsp. olive oil
• 1 can (14 oz.) artichoke hearts in water, drained, coarsely chopped
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 6 eggs
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 tsp. black pepper
• 1/3 cup KRAFT Natural Feta Cheese Crumbles
• 2 Tbsp. chopped fresh parsley

1. Heat broiler.
2. Heat oil in large ovenproof nonstick skillet on medium heat.
3. Add artichokes; cook 2 to 3 min.
4. or until lightly browned, stirring occasionally.
5. Stir in tomatoes; cook 1 min.
6. Beat eggs and Parmesan until blended.
7. Add to skillet; cook 3 to 4 min.
8. or until almost set, stirring occasionally.
9. Sprinkle with pepper; top with feta.
10. Broil, 4 to 6 inches from heat, 3 to 5 min.
11. or until lightly browned.
12. Transfer to plate; sprinkle with parsley.

olive oil, water, tomatoes, eggs, parmesan cheese, black pepper, kraft natural feta cheese crumbles, parsley

Taken from www.kraftrecipes.com/recipes/artichoke-sun-dried-tomato-frittata-parmesan-155511.aspx (may not work)