Artichoke Frittata

Name: Artichoke Frittata
Yield: 0
Ingredients: 1 small onion, chopped; 1 clove garlic, minced; 1/2 tsp (2 mL) dried oregano; 1 can (14 oz / 398 mL) artichoke hearts, drained and quartered; 4 eggs; 1/3 cup (75 mL) Carnation® Evaporated Milk Evaporated Milk; 1/4 cup (50 mL) dry bread crumbs; 1/4 tsp (1 mL) each salt, pepper and hot pepper sauce; 1 1/2 cups (375 mL) shredded old Cheddar cheese; 2 tbsp (30 mL) chopped fresh parsley

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

1 small onion, chopped
1 clove garlic, minced
1/2 tsp (2 mL) dried oregano
1 can (14 oz / 398 mL) artichoke hearts, drained and quartered
4 eggs
1/3 cup (75 mL) Carnation^® Evaporated Milk
1/4 cup (50 mL) dry bread crumbs
1/4 tsp (1 mL) each salt, pepper and hot pepper sauce
1 1/2 cups (375 mL) shredded old Cheddar cheese
2 tbsp (30 mL) chopped fresh parsley

Evaporated Milk

Directions

Step 1:

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

Step 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.

Step 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.