Artichoke Frittata

Artichoke Frittata

• 1 6 oz. jar marinated artichoke hearts and 6 oz of mushrooms.
• 1 small onion, finely chopped
• 1 clove garlic, minced or mashed
• 4 eggs, lightly beaten
• 1/4 c. fine bread crumbs
• 1/4 t. salt
• 1/8 t. pepper
• 1/8 t. oregano
• 1/8 t. hot sauce
• 1/2 c. shredded cheddar cheese
• 1/2 c. shredded parmesan cheese
  
• 2 T. minced fresh parsley or 1/2 t. dried parsley
  

1. Pre-heat oven to 325 degrees.
2. Drain artichoke heart marinade into skillet. Chop artichokes and set aside. Heat the marinade over medium heat. Add onion and garlic and saute for 5 minutes.
   
3. Place beaten eggs into a large bowl, add breadcrumbs, salt, pepper, oregano, and hot sauce to the eggs. Stir in the cheese, chopped artichokes, sauteed onions, and garlic, along with the liquid in the skillet.
   
4. Pour into a greased 8" x 10" casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.
5. It may be frozen after baking. Reheat in a 300 degree oven for 10 minutes. Double or triple the recipe using two or three pans for a big party.