Monday, November 9, 2009

Torta in a jar

One of the great things about co-blogging is that you get inspiration from your co-blogger. I've been long making Stef's muffin tin fritattas because they are easy and good. This past Saturday, J and I went to our local Italian deli for one of their overstuffed sandwiches and saw their artichoke torta. Given that the lowfat fritatta is a consistent hit, could I make a torta version? The answer is hells yeah! On the plus side, it's ridiculously easy. Like cake from a mix easy. Here's how I did it:

1 16oz can of artichoke hearts
1 16 oz jar of roasted peppers
1 8 oz jar of sliced olives
8 beaten eggs (or the egg beater equivalent thereof)
1 cup of lowfat shredded cheese (really it can be anything but cheddar or feta work great)
1/2 cup of milk or milk substitute (I used almond milk and it turned out excellent)
1/4 cup of flour
Pepper to taste (no need for salt)

Stick the artichokes, peppers and olives in a mixing bowl and use kitchen shears or scissors you don't care about to chop them up into bite sized pieces. Dump in the remaining ingredients and mix well. We made it like a crustless quiche and baked it in a pie plate at 350 degrees for an hour. If you want to do it in mini muffin tins it would probably take about 20 minutes.

1 comment:

Stef said...

Sounds good. I'm glad that mini frittata recipe is a hit. It's actually a South Beach recipe, but I won't tell. ;-)