Breakfast is served out on the patio today. I'm having an artichoke frittata, fresh berries, and a pot of tea. The purple oxalis (shamrock) plant does so well in my giant teacup planter.
My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.
I first tasted this frittata years ago when a friend made it for dinner. It's a nice recipe to have for breakfast, brunch, lunch or dinner. I found the recipe on www.allrecipes.com, but adapted it slightly. Since I eat an egg every morning, I thought this would be nice to reheat during the week. The original recipe called for a pound of cheese and I thought that was a little excessive. One half pound (2 cups grated) seemed perfect to me.
2 (12 oz.) jars marinated artichoke hearts, reserving 3 T. of the marinade
1 bunch green onions, chopped
9 eggs, beaten
2 cups grated cheese (I used a Mexican blend, but sharp cheddar would be good)
10 saltine crackers, crumbled
1 T. dried parsley flakes
2 cloves garlic, minced
1-2 dashes of hot sauce (I used Sriracha because my son loves it and he'll probably add more!)
salt and pepper to taste
- Preheat oven to 325 degree.
- Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes, add the garlic and cook about 30 seconds.
- Stir the cooked green onions/garlic, eggs, cheese, saltine crackers, parsley, hot sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch greased baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 30-35 minutes; cool slightly before cutting into squares.
I am sharing this with:
Thank you for your visit! xo