Artichoke Frittata Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Frozen artichoke hearts package | 1 , chopped | |
| Mushrooms | 1/3 pound, trimmed | |
| Onion | 1 , thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Sweet basil | 1/2 Teaspoon, dried | |
| Ground black pepper | 1 To taste | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Eggs | 6 , beaten | |
| Salt | To Taste |
Directions
Preheat oven to 350°.
In skillet over medium-low heat, heat oil a minute or two, then add artichokes, mushrooms, onions, garlic, basil, salt, and pepper.
Stir to mix, cover, and cook 5 minutes.
In bowl combine eggs, parsley, and most of the cheese, pour over vegetables.
Sprinkle rest of cheese on top and bake 15 to 20 minutes or until just set but not dry.
In skillet over medium-low heat, heat oil a minute or two, then add artichokes, mushrooms, onions, garlic, basil, salt, and pepper.
Stir to mix, cover, and cook 5 minutes.
In bowl combine eggs, parsley, and most of the cheese, pour over vegetables.
Sprinkle rest of cheese on top and bake 15 to 20 minutes or until just set but not dry.
Chef
