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Artichoke Frittata

Ingredients

1 small onion, chopped

1 clove garlic, minced

½ tsp2 ml dried oregano

1 can14 oz/398 ml artichoke hearts, drained and quartered

4 eggs

1/3 cup75 ml Carnation® Evaporated Milk

¼ cup50 ml dry bread crumbs

¼ tsp1 ml each salt, pepper and hot pepper sauce

1½ cups375 ml shredded old Cheddar cheese

2 tbsp30 ml chopped fresh parsley

Directions

  1 Preheat oven to 325ºF (160ºC).  Lightly grease 8-inch (20 cm) glass pie plate; set aside.

  2 Heat 1 tbsp (15 ml) vegetable oil in non-stick skillet over medium-high heat.  Sauté onion, garlic and oregano 3 minutes or until softened.  Stir in artichoke hearts; cook 2 minutes.  Spoon evenly into pie plate.

  3 Whisk together eggs, evaporated milk, bread crumbs, salt, pepper and hot pepper sauce; pour over artichoke mixture.  Sprinkle evenly with cheese and parsley.  Bake 30 minutes or until golden and puffed.

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