Makes 12 to 16 appetizer servings
|1||can (14 ounces) artichoke hearts, drained|
|3||teaspoons olive oil, divided|
|1/2||cup minced green onions|
|1/2||cup (2 ounces) shredded Swiss cheese|
|2||tablespoons grated Parmesan cheese|
|1||tablespoon minced fresh parsley|
|1/4||teaspoon black pepper|
- 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.
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