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Categories:Viewed: 22 - Published at: 8 years ago
Ingredients
- Two 6-ounce jars marinated artichoke hearts
- 1 small onion, finely chopped
- 1 clove garlic, minced or mashed
- 4 eggs, lightly beaten
- 1/4 cup fine breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon each pepper, oregano, and hot sauce
- 1/2 pound (2 cups) shredded Cheddar cheese
- 2 tablespoons minced fresh parsley
Method
- Preheat the oven to 325 degrees.
- Drain the artichoke marinade into a large skillet.
- Chop the drained artichokes and set aside.
- Heat the marinade over medium heat, add the onion and garlic, and saute for 5 minutes.
- Place the beaten eggs in a large bowl.
- Add the breadcrumbs, salt, pepper, oregano, and hot sauce to the eggs, then stir in the cheese.
- Add the chopped artichokes and the sauteed onion and garlic, along with the liquid in the skillet.
- Pour the mixture into a greased 7 x 11-inch pan.
- Bake for 30 minutes, or until set.
- To serve, cut into squares.
- The frittata may be served hot or cold, and may be frozen after baking.
- Reheat in a 300-degree oven for 10 minutes.
- Double or triple the recipe, using 2 or 3 pans, for a big party.
