Artichoke Frittata

By japaulson

This dish is great as an appetizer or for brunch. From Bogle Winery.

Ingredients

• 1 4 oz jar of marinated artichoke hearts, in oil.
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 5 eggs
• 2/3 cups milk
• 1/3 cup bread crumbs, plain or Italian style
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tsp dried oregano
• 2 cups cheddar cheese, grated (I use sharp)

Details

Servings 9

Preparation

Step 1

Pre heat oven to 325.

Heat a skillet over medium high heat.
Drain the oil from the artichokes into the skillet.
Add the onion and garlic and saute until translucent. (Add any other veggies at this time that you like.)
Remove from the heat and alow the mixture to cool.

In a mixing bowl, combine the eggs, milk, bread crumbs, salt, pepper and oregano. Roughly chop the drained artichoke heats and add to the mixture. Add the onion and garlic saute, the cheese and mix well.

Spread the mixture into a 8x8 baking dish that is coated with non-stick spray. Bake for 35-40 minutes or until set. Allow to cool and then cut into squares.