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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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BAKED ARTICHOKE OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993. Ingredients:
1 cup canned artichoke hearts in water |
8 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 |
Directions:
1. Spread artichokes in four well greased individual au gratin dishes.
2. Sprinkle grated cheddar cheese on top.
3. Beat eggs with milk, half-and-half, salt, pepper and nutmeg.
4. Pour mixture over artichokes and cheddar then top with parmesan.
5. Bake at 350 until omelet is puffy and lightly browned about 20 minutes then serve immediately.
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