Name: Artichoke and Onion Frittata
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 package (8 ounces) frozen artichoke hearts -; 1 tablespoon butter -; 1 tablespoon olive oil -; 1 medium onion, chopped -; 1 garlic clove, minced -; 1/4 teaspoon dried oregano -; 3/4 cup shredded Parmesan cheese, divided -; 6 large eggs -; 1/2 cup 2% milk -; 1/4 teaspoon salt -; 1/8 teaspoon white pepper -; 1/8 teaspoon ground nutmeg -; 1 cup shredded Monterey Jack cheese -; Minced chives, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke and Onion Frittata

1. 1 package (8 ounces) frozen artichoke hearts -

2. 1 tablespoon butter -

3. 1 tablespoon olive oil -

4. 1 medium onion, chopped -

5. 1 garlic clove, minced -

6. 1/4 teaspoon dried oregano -

7. 3/4 cup shredded Parmesan cheese, divided -

8. 6 large eggs -

9. 1/2 cup 2% milk -

10. 1/4 teaspoon salt -

11. 1/8 teaspoon white pepper -

12. 1/8 teaspoon ground nutmeg -

13. 1 cup shredded Monterey Jack cheese -

14. Minced chives, optional -

How to cook deliciously - Artichoke and Onion Frittata

1. Stage

Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°.

2. Stage

In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat.

3. Stage

Sprinkle 1/4 cup Parmesan cheese into a greased 11x7-in. baking dish. Top with artichoke mixture.

4. Stage

In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture.

5. Stage

Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.