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!!
|1||can (14 ounces) artichoke hearts, drained and chopped|
|3||teaspoons olive oil, divided|
|1/2||cup minced green onions|
|1/2||cup (2 ounces) shredded Swiss or Mozarella cheese|
|2||tbs grated Parmesan cheese|
|1||tbs minced fresh parsley|
|1/2||tsp black pepper|
- Heat 2 teaspoons oil in 10-inch skillet over medium heat. Add green onions; cook and stir until tender. Remove from skillet.
- Beat eggs in medium bowl until light. Stir in artichokes, green onions, cheeses, parsley, salt and pepper.
- 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.