Ron's Artichoke and Two Cheese Frittata |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a simple and delicious breakfast or brunch dish, and looks delightful on the buffet table. Also good with diced cooked bacon and sliced mushrooms added. Note: due to the salt in the cheeses, no additional salt should be necessary in the cooking process. My picky DH and I created this for RSC #11. Ingredients:
2 tablespoons butter, divided (or use pam cooking spray) |
1 (14 ounce) can water-packed artichoke hearts |
1/2 cup asiago cheese, grated |
1/2 cup gouda cheese, grated |
1 tablespoon olive oil |
1 large shallot, thinly sliced |
1/2 cup milk |
6 eggs, lightly beaten |
Directions:
1. Preheat the oven to 350 degrees F.
2. Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray).
3. Drain and quarter artichokes and place in the prepared pan.
4. Cover artichokes with the grated cheeses.
5. In small pan, sauté shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat.
6. In medium bowl, beat milk and eggs together with a fork. Add in the sautéed shallots and stir to combine.
7. Pour milk, egg, and shallot mixture over the artichokes and cheeses.
8. Bake in 350 degree F oven for 30 minutes, or until set.
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