Mediterranean Egg Bake

8 eggs

1 cup of ricotta cheese

1 cup or so shredded Italian cheeses, I used a store package that had Asiago, provolone, mozzarella and parmesan

1 1/2 cups drained artichoke hearts, chopped

1 1/2 cups drained roasted red peppers, chopped

1-2 diced shallots

2 cloves of garlic, smashed and chopped

olive oil

salt and pepper

Pre-heat oven to 350 degrees. Heat a tablespoon or so of olive oil in a small saute’ pan and add shallots. Saute’ for about 3-4 min. then add garlic. Cook 1 minute and remove from heat before garlic turns brown and bitter. Add a little olive oil to the bottom of a 9 X 13 baking dish and add in the onion mixture. Beat the eggs until yellow and frothy, I just used a whisk. Add in ricotta, some salt and pepper and blend well. Layer in the roasted red peppers and artichoke hearts. Carefully pour in the egg mixture. Cover the top with the shredded cheese evenly. Bake uncovered for 25-30 minutes until eggs are set but no over-cooked.

The roasted red peppers made this dish so yummy.  We ate this for dinner with some toast. It was filling and tasty. Next time I might add in some mushrooms or olives.  I am experimenting with flavor combinations.  And sorry for the poor quality of pictures. All of our rechargeable batteries were dead so I had to use my cell phone to get some pictures. And of course I can’t seem to upload or download or whatever the term is the other pictures from my email.