Egg and Artichoke Frittata

Honestly, this recipe came out of an effort to clean our cabinets at home. After shopping at Trader Joe’s, I realized that we already had 3 cartons of eggs and 4 cans of artichokes sitting in our kitchen. So this turned to 5 cartons of egg that 3 of which were about to expire and 5 cans of artichokes. Living in a tiny New York Kitchen, we can’t afford to have any more than a few of one thing at a time.  So I went on google and searched “Artichoke and Egg Recipe” and found this!! I changed the cheese content (was way too cheesy), doubled the recipe make 2 frittatas and got to work! I very happy with the way that this frittata turned out. It was the perfect consistency and very filling! I would highly recommend refrigerating and then heating up for a quick dinner on the go. ENJOY!

 

 DSC_0085

DSC_0094

 

DSC_0082

INGREDIENTS

1 (14 ounce) cans artichoke hearts, quartered, drained

1 medium onion, chopped

2 teaspoons olive oil

1 tablespoon butter

1/4 teaspoon dried oregano

1 garlic clove

3/4 cup parmesan cheese

6 large eggs

1/2 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon nutmeg

1/3 cup monterey jack cheese

 

DIRECTIONS

  1. Sauté the butter, oil and onion until soft on a large frying pan or skillet at medium heat.
  2. Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
  3. Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8×8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
  4. Spoon artichoke mixture evenly over the bottom.
  5. In a medium bowl, beat eggs, milk, salt, pepper and nutmeg together. Mix in jack cheese and 1/4 cup parmesan cheese.
  6. Pour egg mixture over artichokes.
  7. Bake at 350 for 30 minutes.
  8. Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
  9. *You can double the recipe and use 9×13 baking dish.

Love,

Ally