A frittata is an Italian egg and cheese dish baked with a variety of meats, cheeses and vegetables for added flavor. This frittata is vegetarian. It is best served warm, but can still be good at room temperature.
2 6 ounce jars marinated artichoke hearts, drained, rinsed and chopped. (reserve the oil from one jar)
1/2 cup onion, diced
1 clove garlic, minced
1/4 cup fine bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp chili powder
2 Tbsp parsley, minced
2 cups grated sharp cheddar cheese
Preheat oven to 325 degrees
Lightly grease a 7 x 11 inch glass baking dish
Heat oil from artichoke marinade in medium skillet.
Add the onions and saute over med low heat until soft and translucent.
Add the garlic and continue cooking until garlic is soft but not brown.
In a large bowl, beat the eggs.
Stir in the breadcrums, salt, pepper, organo, chili powder and parsley.
Stir in the cheese.
Add artichokes and onion/garlic mixture.
Pour into prepared baking dish.
Bake in preheated oven for 30 minutes
Cool in pan and cut into bite-sized pieces.