Here is our recipe for June 25 - July 2, 2008
Originally uploaded by passitonplates
This would be great addition to any brunch or potluck!
Yield: Makes 12 to 16 appetizer servings
Ingredients:
1 can (14 ounces) artichoke hearts, drained
3 teaspoons olive oil, divided
1/2 cup minced green onions
5 eggs
1/2 cup (2 ounces) shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
Preparation:
1. Chop artichoke hearts; set aside.
2. Heat 2 teaspoons oil in 10-inch skillet over medium heat. Add green onions; cook and stir until tender. Remove from skillet.
3. Beat eggs in medium bowl until light. Stir in artichokes, green onions, cheeses, parsley, salt and pepper.
4. Heat remaining 1 teaspoon oil in same skillet over medium heat. Pour egg mixture into skillet. Cook 4 to 5 minutes or until bottom is lightly browned. Place large plate over skillet; invert frittata onto plate. Return frittata, uncooked side down, to skillet. Cook about 4 minutes more or until center is just set. Cut into wedges. Serve warm or chilled.
