TLC Cooking "Artichoke Frittata"

Artichoke Frittata

Artichoke Frittata

YIELD Makes 12 to 16 appetizer servings
See Cooking Videos

INGREDIENTS

1	can (14 ounces) artichoke hearts, drained
3	teaspoons olive oil, divided
1/2	cup minced green onions
5	eggs
1/2	cup (2 ounces) shredded Swiss cheese
2	tablespoons grated Parmesan cheese
1	tablespoon minced fresh parsley
1	teaspoon salt
1/4	teaspoon black pepper

PREPARATION:

Chop artichoke hearts; set aside.
Heat 2 teaspoons oil in 10-inch skillet over medium heat. Add green onions; cook and stir until tender. Remove from skillet.
Beat eggs in medium bowl until light. Stir in artichokes, green onions, cheeses, parsley, salt and pepper.
Heat remaining 1 teaspoon oil in same skillet over medium heat. Pour egg mixture into skillet. Cook 4 to 5 minutes or until bottom is lightly browned. Place large plate over skillet; invert frittata onto plate. Return frittata, uncooked side down, to skillet. Cook about 4 minutes more or until center is just set. Cut into wedges.

This recipe appears in: Casseroles & Dishes

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Learn to make the fluffiest pancakes and crunchiest waffles with our simple recipes and easy-to-follow cooking instructions.