Taste of Home
Artichoke and Onion Frittata
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 8 servings.
Fresh flavors make this pretty egg bake a perfect entree for a special-occasion brunch or a light luncheon. —Joyce Moynihan, Lakeville, Minnesota
Ingredients
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1 package (8 ounces) frozen artichoke hearts
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1 tablespoon butter
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1 tablespoon olive oil
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1 medium onion, chopped
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1 garlic clove, minced
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1/4 teaspoon dried oregano
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3/4 cup shredded Parmesan cheese, divided
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6 large eggs
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1/2 cup 2% milk
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1/4 teaspoon salt
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1/8 teaspoon white pepper
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1/8 teaspoon ground nutmeg
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1 cup shredded Monterey Jack cheese
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Minced chives, optional
Directions
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1.
Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°.
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2.
In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat.
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3.
Sprinkle 1/4 cup Parmesan cheese into a greased 11x7-in. baking dish. Top with artichoke mixture.
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4.
In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture.
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5.
Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.
Nutrition Facts
1 piece: 192 calories, 13g fat (7g saturated fat), 163mg cholesterol, 373mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 13g protein.
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