Fabulous Artichoke Frittata

1. 1

   CHOP ARTICHOKE HEARTS; SET ASIDE

2. 2

   HEAT 1 TBS OF OLIVE OIL IN SKILLET OVER MEDIUM HEAT, ADD GREEN ONIONS, GARLIC, COOK UNTIL TENDER. REMOVE AND SET ASIDE.

3. 3

   BEAT EGGS IN MEDIUM BOWL UNTIL LIGHT. STIR IN ARTICHOKES, GREEN ONIONS, SHREDDED CHEESE. HERBS, SALT AND PEPPER.

4. 4

   HEAT 1 1/2 TEASPOONS OLIVE OIL IN SAME SKILLET OVER MEDIUM HEAT. POUR EGG MIXTURE INTO SKILLET.

5. 5

   COOK 4 TO 5 MINUTES OR UNTIL BROWNED. PLACE LARGE PLATE OVER SKILLET. INVERT FRITTATE ONTO PLATE. RETURN FRITTATE, UNCOOKED SIDE DOWN, TO SKILLET. COOK ABOUT 4 MINUTES MORE UNTIL CENTER IS JUST SET.

6. 6

   CUT INTO 6 WEDGES TO SERVE.

* Per serving · 4 servings · Values may vary.

No additional tips available.