Artichoke Frittata
12 ounces marinated artichoke hearts (2 6 oz if you can find them)
½ medium onion minced
1 clove garlic
4 large eggs
1/4 cup fine dry bread crumbs
¼ teaspoon salt
1/8 teaspoon each oregano, pepper
½ pounds sharp cheddar cheese grated
2 tablespoons minced parsley
Grease a 10x6x1 ½ inch baking dish
Into a small skillet drain marinade from 1 jar of hearts, add onion, garlic and cook until transparent.
Finely chop artichokes (drain and dispose of liquid in other jar, or save for soups or other uses)
In a medium bowl beat eggs lightly, stir in crumbs and seasonings, then add cheese, parsley, artichokes and then the onion and garlic.
Pour into prepared baking dish.
Bake preheated oven 325 until center feels firm, about 30 minutes.
Can be served warm or cold, I prefer warm.
(Since I have a gluten free family member now I substitute Rice Chex cereal crushed up instead of Bread Crumbs)
12 ounces marinated artichoke hearts (2 6 oz if you can find them)
½ medium onion minced
1 clove garlic
4 large eggs
1/4 cup fine dry bread crumbs
¼ teaspoon salt
1/8 teaspoon each oregano, pepper
½ pounds sharp cheddar cheese grated
2 tablespoons minced parsley
Grease a 10x6x1 ½ inch baking dish
Into a small skillet drain marinade from 1 jar of hearts, add onion, garlic and cook until transparent.
Finely chop artichokes (drain and dispose of liquid in other jar, or save for soups or other uses)
In a medium bowl beat eggs lightly, stir in crumbs and seasonings, then add cheese, parsley, artichokes and then the onion and garlic.
Pour into prepared baking dish.
Bake preheated oven 325 until center feels firm, about 30 minutes.
Can be served warm or cold, I prefer warm.
(Since I have a gluten free family member now I substitute Rice Chex cereal crushed up instead of Bread Crumbs)
