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Artichoke Frittata
This tasty dish is simple enough to make for a midweek dinner, and equally as pleasing for a leisurely weekend brunch. Serve with dinner rolls and a tossed salad.
Prep Time: approx. 15 Minutes Cook Time: approx. 30 Minutes Ready in approx. 45 Minutes Makes 4 servings
|
1 |
small onion, chopped |
1 |
|
1 |
garlic clove, minced |
1 |
|
1/2 tsp |
dried oregano |
2 ml |
|
1 can (14 oz) |
artichoke hearts, drained and quartered |
398 ml |
|
4 |
eggs |
4 |
|
1/3 cup |
Nestlé Carnation Regular Evaporated Milk |
75 ml |
|
1/4 cup |
dry bread crumbs |
50 ml |
|
1/4 cup |
each salt, pepper and hot pepper sauce |
1 ml |
|
1-1/2 cup |
shredded old cheddar cheese |
375 ml |
|
2 Tbsp |
chopped fresh parsley |
30 ml |
Directions
- Preheat oven to 325°F. Lightly grease 8 inch glass pie plate; set aside.
- Heat 1 Tbsp vegetable oil in non-stick skillet over medium-high heat. Sauté onion, garlic and oregano 3 minutes or until softened. Stir in artichoke hearts; cook 2 minutes. Spoon evenly onto pie plate.
- Whisk together eggs, evaporated milk, bread crumbs, salt, pepper and hot pepper sauce; pour over artichoke mixture. Sprinkle evenly with cheese and parsley.
- Bake 30 minutes or until golden and puffed.
Recipe courtesy of Nestlé
Click here to download as a pdf file
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