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1
can artichoke hearts, drained and cut into quarters
1/2 bunch of broccoli spears, steamed
3-4 garlic cloves, minced
1 medium onion, feathered
3 tblsp. olive oil
8 eggs
2/3 cup milk
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1/2
tsp dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded swiss cheese
1/2 cup cheddar
1/2 cup grated parmesan, divided
water
1 tblsp. lemon juice |
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1- Steam broccoli in water and lemon juice, cover and set aside.
2- In large iron handled skillet, in 2 tblsp. olive oil, sauté
onions and garlic until golden.
3- In large bowl, combine eggs, milk, oregano, basil, shredded swiss,
shredded cheddar and 1/4 cup of the grated parmesan. Add the onions
and garlic from the skillet and mix all ingredients well.
4- Preheat skillet and add remaining tblsp of olive oil. Arrange *steamed
broccoli and artichokes, evenly along the bottom of the skillet.
5- Pour contents of the bowl on top of the broccoli and artichokes and
shake the pan to spread mixture. Cover and cook on low heat for 15-18
minutes.
6- When done turn on the broiler. Sprinkle the top with the remaining
grated cheese and place in the broiler until puffy and golden brown.
7- Loosen sides of the frittata with spatula and let it rest covered
for 5-10 minutes.
8- To serve, cut into wedges and serve with tomatoe slices or a nice
garden salad.
*To steam broccoli, place spears into a plastic microwave safe container
with 3/4 to 1 inch water and 1 tblsp. lemon juice. Microwave on high
for 3-4 minutes and drain excess water.
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