Nov 12, 2010

Foodie Friday-- E is for EGGS

from moxiethrift

Ah, the "incredible, edible egg"~~~indispensable in baking, perfect for just about any meal, and so very many EASY ways to prepare them.

With th holidays quickly approaching, and many bound to have overnight guests, I thought I'd share an easy and delicious recipe that works as an appetizer, for breakfast, brunch, or add a salad and some bread and you have dinner!!



1can (14 ounces) artichoke hearts, drained and chopped
3teaspoons olive oil, divided
1/2 cup minced green onions
1/2 cup (2 ounces) shredded Swiss or Mozarella cheese
2tbs grated Parmesan cheese
1tbs minced fresh parsley
1tsp salt
1/2tsp black pepper

  1. Heat 2 teaspoons oil in 10-inch skillet over medium heat. Add green onions; cook and stir until tender. Remove from skillet.
  2. Beat eggs in medium bowl until light. Stir in artichokes, green onions, cheeses, parsley, salt and pepper.
  3. Heat remaining 1 teaspoon oil in same skillet over medium heat. Pour egg mixture into skillet. Cook 4 to 5 minutes or until bottom is lightly browned. Place large plate over skillet; invert frittata onto plate. Return frittata, uncooked side down, to skillet. Cook about 4 minutes more or until center is just set. Cut into wedges for a meal, small squares for appetizers.

from 10karri

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