Easy Artichoke and Bell Pepper Frittata

1 14 oz jar marinated artichoke hearts, drained
1 red bell pepper
6 large eggs
4 large egg whites
1/4 cup fresh basil
1/3 cup Asiago cheese, grated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper plus extra pepper to taste
2 tablespoons olive oil

Preheat oven to broil.

Coarsely chop artichoke hearts. Wash bell pepper and slice into thin 1/2 inch long pieces.

Whisk together eggs, egg whites, basil, salt and pepper.

Heat up olive oil in ovenproof skillet. Add artichoke and bell pepper and cook 2 minutes over medium heat. Pour egg mixture over vegetables. Cook about 5 minutes until egg begins to set. Lift edges with spatula to let runny eggs fall to bottom of skillet. When frittata is almost set, sprinkle cheese over eggs.

Put skillet in oven. Broil about 4-5 inches from oven top 2-4 minutes, until cheese is melted and starts to turn golden.

Serve with side salad and a crusty bread!

Artichoke, Sun Dried Tomato and Cheese Potstickers

Ingredients:
Wonton wrappers
2 cloves garlic
1 can marinated baby artichokes, drained
1/4 cup sun dried tomatoes, packed in oil
3/4 cup Belgioioso Fontina cheese, cut into small squares 1/4 inch thick
1 cup grated or shredded Belgioioso Parmesan cheese
1 cup Belgioioso Asiago cheese, cut into small squares 1/4 inch thick
1/4 cup minced fresh basil (2 teaspoons dried basil may be substituted)
1 teaspoon crushed red pepper
1/4 cup cream or evaporated skim milk

Chop up artichokes. Mince sun dried tomatoes and mix with artichokes. Heat up oil from tomatoes in saute pan over medium-high heat. Add artichokes and tomatoes and turn to medium. Cook about 3-5 minutes, stirring to prevent mixture from sticking to pan. Remove from heat.

Chop up and grate cheese if needed. Reserve 1/2 cup Parmesan for use later. Mince basil and add 1/2 of the basil to the cheese mixture. Add cooled artichoke-tomato mixture to cheese and stir well. Add crushed red pepper if you want to add a little kick to the recipe.

Add a small scoop of cheese-artichoke-tomato mixture in the center of each wonton wrapper. Moisten the edges with water and seal, pressing the edges with your fingers.

Add a 1/2 tablespoon tomato oil to saute pan and at medium-high heat, add minced garlic. Turn heat to medium, cook about 5 minutes or until garlic is tender but not brown. Remove garlic from pan, reserve oil in pan.

In small sauce pan, heat up cream with garlic and parmesan cheese over medium heat, stirring until cheese has melted. Remove from heat, stir in remaining basil and set aside.

Heat saute pan at medium-high heat. Add wontons and brown them on both sides. Add 1/2 cup water to the pan and quickly cover to allow the wontons to steam through. Repeat this process until all wontons are first browned, then steamed; reserve and keep warm.

Drizzle parmesan-basil sauce over wontons before serving.