Market Frittata with Green Tomato Salsa

Serves 6
7 eggs 1 tablespoon water
1 teaspon each basil, thyme, rosemary
1/4 cup grated Parmesan
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
roasted potato wedges (approximately 6 small Yukon gold or creamer variety) quartered roasted cherry tomatoes (approximately a dozen)
1 medium red onion, slivered and pan fried in a little olive oil until caramelized
8 baby artichokes quartered or sliced and pan cooked in olive oil – or – 4 canned
artichoke hearts drained and sliced lengthwise into 4 slices each

With a pastry brush or paper towel, coat a 1/2 sheet tray or roasting pan with olive oil

Preheat oven to 350°F

1.    Whisk eggs with water, cheese, herbs, salt and pepper, until frothy.
2.    Empty mixture into prepared pan.
3.    Evenly arrange all the precooked ingredients.
4.    Bake for 15 to 20 minutes, turning pan midway.
5.    Serve with salsa, using a slotted spoon for the salsa.

Green Tomato Salsa (or use your favorite store-bought salsa)

6 small to medium green tomatoes, diced
1/4 cup (30 grams) chopped jalapenos (if from a jar, drained first)
1 medium red onion, chopped small
1 yellow bell pepper, chopped small
1/2 cup finely chopped fresh cilantro leaves
1/2 cup capers, drained of brine
1/4 cup olive oil
juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper

In a medium mixing bowl, combine all ingredients. Season to taste.
Yield: 4 cups

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