Always a Hit Artichoke Frittata
Yet another recipe I got from my mom. I'm not sure where she got it from but I love it! I recently took it to a baby shower and everyone was asking for the recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/8 teaspoon nutmeg
- 1/8 teaspoon white pepper
- 1 medium onion chopped
- 1 cup monterey jack cheese
- 6 large eggs
- 1/4 teaspoon oregano
- 1 clove
- 3/4 cup parmesan cheese
- 1 can artichoke hearts quartered, drained (or 1 pkg of frozen artichoke hearts)
- Carbohydrate 9.94490823703758 g
- Cholesterol 452.413854174042 mg
- Fat 20.7608886833079 g
- Fiber 4.08642493142155 g
- Protein 22.2926054187511 g
- Saturated Fat 9.53959742378063 g
- Serving Size 1 1 , 4-6 serving(s) (224g)
- Sodium 397.567497295713 mg
- Sugar 5.85848330561603 g
- Trans Fat 2.32968548075369 g
- Calories 308 calories
Cook butter, oil and onion until soft in skillet. Mix in oregano, garlic and artichokes. Sauté 5-10 minute. Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese. Spoon artichoke mixture over the bottom. Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese. Pour egg mixture over artichokes. Bake at 350 for 30 minutes. Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes. *You can double the recipe and use 9x13 baking dish.
