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Artichoke And Garlic Frittata

Chef.Foodie's picture
Ingredients
  Garlic 20 Clove (100 gm), peeled and coarsely chopped
  Bermuda onion 1 Large, coarsely chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Mushrooms 1⁄2 Pound, sliced
  Artichoke hearts 12 Ounce, marinated, drained, and halved (2 Jars)
  Eggs 10
  Parmesan 1⁄4 Pound, freshly grated
  Romano 1⁄4 Pound, freshly grated
  Mozzarella cheese 1⁄4 Pound, freshly grated
  Italian bread crumbs 1⁄3 Cup (5.33 tbs)
  Italian seasoning 3 Tablespoon
  Pepper 2 Tablespoon, freshly ground
  Salt 2 Teaspoon
  Paprika 1 Teaspoon (Or As Required)
Directions

MAKING
1. In large pan, sauté garlic and onion in oil until these two ingredients become soft.
2. Add mushrooms and sauté for 5 minutes more.
3. Add artichoke hearts; let mix get s cool.
4. In a large mixing bowl, beat eggs.
5. Fold in cheeses, breadcrumbs, herbs, pepper, and salt.
6. Combine with cooled artichoke and garlic mixture.
7. Pour into two 9-inch cake pans.

SERVING
8. Sprinkle with paprika and bake at 375-degrees for 40 minutes or until done.
9. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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