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Artichoke and Broccoli Frittata




Source of Recipe


recipezaar.com


Recipe Introduction


10 servings


List of Ingredients




8 eggs
1/2 cup milk
1 (6 ounce) jar marinated artichoke hearts, drained
2 cups small fresh broccoli florets
3 garlic cloves, minced
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons fresh dill, minced
1/2 cup breadcrumbs (regular or gluten-free, fresh or dry)
2 cups shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese (not grated)
2 tablespoons extra virgin olive oil


Recipe



Preheat oven to 350°F
Chop the artichoke hearts coarsely.
Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
Add onions and cook until they are translucent.
Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
Bake for 30 minutes or until firm.
Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
Serve hot or at room temperature.
Leftovers can be successfully reheated in oven, microwave or toaster oven.

Serves 10.