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Sunday, February 22, 2015

Artichoke And Broccoli Frittata / Crustless Quiche

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 10
  • 8 eggs
  • 1/2 cup milk
  • 1 (6 ounce) jar marinated artichoke hearts, drained
  • 2 cups small fresh broccoli florets
  • 3 garlic cloves, minced
  • 1/2 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh dill, minced
  • 1/2 cup breadcrumbs (regular or gluten-free, fresh or dry)
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup shredded parmesan cheese (not grated)
  • 2 tablespoons extra virgin olive oil

Recipe

  • 1 preheat oven to 350°f
  • 2 chop the artichoke hearts coarsely.
  • 3 heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
  • 4 add onions and cook until they are translucent.
  • 5 add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. remove from heat.
  • 6 in a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
  • 7 add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. stir gently; pour mixture over the broccoli and onions.
  • 8 sprinkle remaining cup of cheddar cheese over the top of the eggs - do not stir.
  • 9 bake for 30 minutes or until firm.
  • 10 place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
  • 11 serve hot or at room temperature.
  • 12 leftovers can be successfully reheated in oven, microwave or toaster oven. serves 10.

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