Artichoke And Broccoli Frittata
Slice leftovers into wedges, store in the refrigerator, and it becomes a quick breakfast during the week.
Servings
10 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ onion chopped
- 2 cups small broccoli florets
- 3 cloves garlic minced
- 8 eggs
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons fresh dill minced
- ½ cup milk
- ½ cup shredded Parmesan cheese
- ½ cup ground almonds
- 1 6-ounce jar or can of artichoke hearts, drained (not marinated)
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- Coarsely chop artichoke hearts. Heat olive oil in a 10-inch cast iron pan over medium flame. Add onions and cook until they are translucent.
- Add garlic and broccoli, sauté until onions begin to brown and broccoli is cooked through but still crisp. Remove from heat.
- In a large bowl, combine eggs, peppers, dill, and milk. Whisk until well beaten. Add parmesan, almonds, artichokes, and 1 cup of cheddar cheese. Stir gently.
- Pour mixture over the broccoli and onions. Sprinkle remaining 1 cup of cheddar cheese over the top of the eggs. Do not stir.
- Bake at 350°F for 30 minutes or until firm. Place under the broiler for 2 to 3 minutes, or until cheese is bubbly and lightly browned. Serve hot or at room temperature.