Artichoke Frittata
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Artichoke Frittata
YIELD Makes 12 to 16 appetizer servings
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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
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