Artichoke Heart Frittata Recipe

Ingredients for Artichoke Heart Frittata

• Frozen Artichoke Heart
• Zucchini
• Onion
• Green Pepper
• Garlic
• Vegetable Oil
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• Black Pepper
• Soft Bread Cubes
• 1/2 cup crumbled cream cheese
• 1 cup shredded cheddar cheese

How to Make Artichoke Heart Frittata

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1/2 cup chopped bell peppers, 1/2 cup chopped onions, 1/2 cup chopped mushrooms, 1 (14-ounce) can artichoke hearts (drained and chopped), and 1/2 cup bread cubes. Stir constantly until vegetables are crisp-tender, about 5-7 minutes.
2. In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Gently stir in the cooked vegetable mixture, 1/2 cup crumbled cream cheese, and 1 cup shredded cheddar cheese into the egg mixture.
4. Pour the egg mixture into a greased 9-inch pie plate.
5. Bake at 350°F (175°C) for 40-45 minutes, or until the frittata is set and golden brown.
6. Let stand for 5 minutes before slicing and serving. Garnish with fresh herbs (optional).