Ingredients for Always A Hit Artichoke Frittata
- 14 ounces canned artichoke hearts, drained and chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 3/4 cup grated Parmesan cheese
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- White Pepper (not specified in recipe)
- 1 pinch freshly grated nutmeg
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon black pepper
- Cooking spray (for greasing pan)
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How to Make Always A Hit Artichoke Frittata
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Stir in 1 teaspoon dried oregano, 2 cloves garlic (minced), and 14 ounces canned artichoke hearts (drained and chopped).
- Sauté for 5-10 minutes, until heated through and slightly browned.
- Grease a 1 1/2-2 quart round baking pan with cooking spray or butter.
- Coat the sides and bottom of the pan with 1/4 cup grated Parmesan cheese.
- Spoon the artichoke mixture evenly over the bottom of the prepared pan.
- In a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg.
- Stir in 1 cup shredded Monterey Jack cheese and another 1/4 cup grated Parmesan cheese.
- Pour the egg mixture evenly over the artichoke layer.
- Bake at 350°F (175°C) for 30 minutes.
- Sprinkle the remaining 1/4 cup Parmesan cheese over the top.
- Bake for another 5-8 minutes, or until the frittata is set and lightly golden brown.
- For a larger frittata, double the recipe and use a 9x13 inch baking dish. Baking time may need to be increased by 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
11g
Fat
70g
Carbs
5g
