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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