Artichoke and Sun-Dried Tomato Frittata

Artichoke and Sun-Dried Tomato Frittata3 cups drained, coarsely chopped canned artichoke hearts
(canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and
parsley, and cheddar and Parmesan cheeses together gently. Spread
evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over
vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach
halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and
continue baking until the frittata is set (a knife inserted should
come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves 12