1 6.5oz jar artichoke hearts (quartered and marinated), patted dry and coarsely chopped
1/2 cup sun-dried tomatoes (in oil), drained, patted dry and thinly sliced
3 oz manchego cheese, shredded
1/2 tsp black pepper, coarsely ground
2 tbsp fresh parsley, chopped
2 tbsp sherry vinegar
2 tbsp honey
1 tbsp olive oil
1 tsp Dijon mustard
6 cup mixed salad greens
1. Preheat oven to 375F. Heat oil in a oven-safe non-stick 10-inch skillet (do not use stainless cookware) over medium high heat 1-3 minutes or until shimmering. Arrange potatoes evenly over bottom of skillet, overlapping as necessary. Cook potatoes undisturbed 4-5 minutes or until golden brown. Turn potatoes over; cook an additional 3-4 minutes or until light golden brown.
2. meanwhile, combine eggs and salt in a mixing bowl; whisk until frothy. Add onion and garlic to potatoes in skillet; cook and stir 1 minute. Reduce heat to medium. Top potato mixure evenly with artichokes, sun-dried tomatoes and cheese. Slowly pour egg mixture over vegetables. Cook, uncovered, 1-2 minutes or until sides and bottom are light golden brown.
3. Bake, uncovered, 8-10 minutes or until center is set but still moist and internal temperature reaches 155F. Carefully remove skillet from oven. Cover and let stand 5 minutes (temperature will rise to 168F).
4. Meanwhile, for salad, combine vinegar, honey, oil and mustard in large mixing bowl; whisk until blended. Add mixed greens; toss gently to coat. Cut frittata into six slices (1 per serving) using a non-metal utensil. Serve frittata with salad; sprinkle with black pepper and parsley, if desired.
Note: white cheddar cheese can be substituted for the manchego, if desired