frittata with sundried tomatoes and artichoke hearts and feta

This has been pretty wildly successful (and I plan to make it tomorrow evening), so I need to jot it down.  From here, with some modifications.

Ingredients

• 6 eggs
• 3 tbsp whole milk, cream, or half and half
• 10 sun dried tomatoes, chopped
• 8 artichoke hearts 
• a green onion 
• 1 large handful of fresh spinach or whatever is in the garden (kale, swiss chard, etc.)
• Feta cheese crumbles, 4 oz
• Salt and pepper

Directions

• Preheat oven to 350 degrees.  Use butter to coat the baking dish.  (I used a 9 1/2" oval baking dish.)
• Finely chop sun dried tomatoes and artichoke hearts and sundried tomato.
• Whisk together eggs, milk and salt and pepper.
• Place chopped vegetables and greends at the bottom of the baking dish and pour eggs to cover.
• Sprinkle with feta cheese crumbles.
• Cover pan with foil and bake for 25 minutes. Remove foil covering and continue baking for about 25 more minutes or until middle of egg dish is fully cooked.*
• The edges of the frittata should be golden brown and slightly crispy.

*Wish I'd remembered to put this down when I remembered how long it took to cook.