For the Marinated Sun-Dried Tomatoes:
3 cups sun-dried cherry tomatoes
2 fat cloves garlic, sliced
1 teaspoon dried oregano
1 teaspoon fennel seeds
½ teaspoon dried orange peel
½ teaspoon dried lemon peel
1 cup spicy olive oil
For the Frittata:
Salt and pepper
1 cup chopped deli-sliced provolone or mozzarella
A handful of flat-leaf parsley
4 tablespoons extra-virgin olive oil (EVOO)
1 small onion, chopped
4 cloves garlic, sliced or chopped
¾ cup roasted peppers or fresh peppers, chopped
1 ½ to 2 cup deli-sliced Italian meats, such as capicola, hot ham, salami, prosciutto and/or cotto, chopped
1 to 1 ½ cups marinated sun-dried tomatoes, artichoke hearts and mushrooms
For the marinated sun-dried tomatoes, place sun-dried tomatoes in a small bowl. Cover with boiling water and let sit for 10 minutes to soften. Drain, and return tomatoes to bowl. Add in remaining ingredients and mix to combine. Let mixture sit at room temperature for 30 minutes to an hour. Store in the refrigerator in a glass jar.
For the frittata, preheat oven to 375˚F.
Whisk up eggs, salt, pepper, cheese and parsley.
Heat a 12-inch skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add onions and soften a few minutes, add garlic and roasted or fresh peppers and toss a minute or 2 more. Stir in Italian meats and cook until they begin to crisp up, about 2-3 minutes. Add marinated chopped vegetables and toss to heat through, a minute or so. Add eggs and stir to settle, transfer to oven and bake 20-25 minutes until firm. Cool 20 minutes to cut and serve with simple salad.