1inCan of Artichoke heartswater8.5 oz, drained and chopped
1/2cupgrated parmesanor Romano
1/4cupshredded mozzarella
1smallshallotdiced
1/4cupchopped fresh parsley
1-2tablespoonswater for diluting eggs
Olive oil for drizzling and coating
Instructions
Scramble 5 eggs with a drizzle of oil and a few tablespoons of water. Add cheeses and parsley and mix.
Pre-heat oven to 425 F.
Sauté chopped artichoke hearts and shallots in olive oil for 3-4 minutes. Add another drizzle of olive oil and then add the egg mixture. Continue to cook on low until set. When eggs have set place pan in hot oven for about 10 mins or until bubbly and lightly brown.
Carefully remove HOT pan from oven with a mitt and let cool before transferring and cutting.
Notes
OPTIONAL:
Remove artichokes from pan and let cool. Then add to the egg mixture, combine and then add to greased pan and cook according to directions above.
SUBSTITUTE: use spinach (drained well), asparagus or zucchini.Use milk or half n half in place of water for a denser frittata.