Artichoke Frittata
A vegetarian Italian egg and cheese frittata baked with marinated artichoke hearts and sharp cheddar.
| 4 | eggs | beat eggs; stir in crumbs & seasonings; stir in cheese | combine all; pour into 7x11 dish; bake 30 min @ 325°F; cool |
| ¼ cup | fine bread crumbs | ||
| ¼ tsp | salt | ||
| ⅛ tsp | pepper | ||
| ⅛ tsp | oregano | ||
| ⅛ tsp | chili powder | ||
| 2 Tbsp | parsley minced | ||
| 2 cup | sharp cheddar cheese grated | ||
| 2 jar | marinated artichoke hearts (6 oz) drained, rinsed, chopped; reserve oil | ||
| ½ cup | onion diced | heat reserved oil; sauté onion til soft; add garlic | |
| 1 clove | garlic minced | ||
Every detail, step by step:
Ingredients
- 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
- 4 eggs
- 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
Instructions
- Preheat oven to 325 degrees and 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 breadcrumbs, salt, pepper, oregano, 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.
Notes
A frittata is an Italian egg and cheese dish baked with a variety of meats, cheeses and vegetables added for flavor. This frittata is vegetarian. It is best when served warm, but can still be good at room temperature.