Baked Artichoke Frittata
1 cup canned artichoke hearts in water
6 eggs
1/4 cup half-and-half
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese
Spread artichokes in well-greased individual au gratin dishes. Sprinkle grated cheddar cheese on top. In bowl beat eggs with milk, half-and-half, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.
Bake at 350° until frittata is puffy and lightly browned and center feels firm (about 20 minutes). Serve at once.
Serves 4
Submitted by Tae Bo Master
Source: Inn of Silent Music, Tylerton, Smith Island, Maryland
Breakfast and Egg Dishes
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