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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.
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My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.
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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
Directions
- 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
Sounds like a great meal Kitty, love the idea of being able to reheat slices during the week! I'm gonna hold out for the dip though:@)
ReplyDeleteYour frittata looks great! I'm ready to sit down to your pretty table on the patio this morning!
ReplyDeleteThat looks like a great lunch and your whimsical table is delightful!
ReplyDeleteKitty, I'm going to make your frittata this week. It looks comforting and delicious. Hope you are having great weather!
ReplyDeleteA lovely breakfast, Kitty! Now I want to have the same on my deck! Pretty tea table, teapot, and teacup and I see you had a garden fairy join you, too! Thanks for sharing your recipe!
ReplyDeleteHugs, Nancy
That sounds delicious Kitty. I love artichokes. Such a pretty spot for your breakfast. I see you have a little friend there :).
ReplyDeleteHi Kitty, this looks wonderful. My husband would love this, because he loves artichokes.
ReplyDeleteThe teapot your Mother gave you is so sweet along with the cup and little fairy. Gotta try this recipe. Thanks for sharing dear Kitty. xoxo
Hi Kitty: I love how cute everything looks. You always make things look so inviting. Have a wonderful week. Blessings, Martha
ReplyDeleteOoooo, for a change, I have everything on hand to make a recipe! DH LOVES artichokes so this is right up his alley, too.
ReplyDeleteThanks Kitty....you have the bestest recipes!!
Darling little teacup & very pretty teapot, too!
Hi Kitty,
ReplyDeleteSo sorry I haven't been around in blogland - missed a lot of good posts that I truly hope to catch up on soon. Your little tea looks wonderful. Hugs.
This looks very tasty, Kitty and the recipe is quite unusual with the Saltine's. My Dad used to eat Saltine's crushed in a bowl with milk! A depression recipe and one only he enjoyed in the family :) I love your Oxalis in the giant tea cup. I have some growing, but mine are green - I haven't had luck keeping them over the winter, though. You have set a pretty table today with the luncheon plate and pretty tea cup.
ReplyDeleteHugs xo Karen
What a sweet little tea cut. And the green one should be big enough.....
ReplyDeleteSounds like a perfect dish for breakfast, lunch, or dinner. Thanks for sharing the recipe.
ReplyDeleteYour frittata sounds wonderful. Would you believe I've never eaten artichokes? I think I could handle the canned ones - I have no idea how to cook and eat a whole artichoke. :)
ReplyDeleteYour frittata sounds delicious! Your teacup planter looks so pretty on the table. Your fairy visitor is so pretty on your exchange teacup! Thanks for your nice comment :)
ReplyDeleteKitty, the frittata sounds wonderful! I eat an egg just about morning, and this would be a nice change from poached. You always set such pretty tables with your beautiful teacups. Do you have your teacups on display? Wishing a good week dear friend. xo
ReplyDeleteA POUND of cheese??? Who created that recipe...Urkel?!??!??! My goodness! I'd be slugging around for a month after that! I'm sure cutting that in half is perfect. Good thing you know how to make adjustments without compromising the flavor & texture of the recipe!
ReplyDeleteSeems to me like this frittata would have a taste similar to veggie pizza, so I'm going to give it a try. I buy the monster-size jars of marinated artichokes at Costco for our salads, so Lord knows I'll have plenty of those for it!
Looks like a great Brunch and what a pretty table setting. That is a great cup.
ReplyDeleteMadonna
MakeMineLemon
I love to see all the things you cook, Kitty. Your frittata sounds great and I agree perfect for any meal.
ReplyDeleteA teacup exchange sounds like a fun occasion.
I have never made frittata and now I'm asking myself why after seeing yours - wow, it looks amazing! Thanks for sharing and inspiring me to cook outside of my "box."
ReplyDeleteLove and hugs to you!
Oh yummy! Would you come and cook for me? Thanks for all the recipes and inspiration you give to us.
ReplyDeleteYum, perfect for any time of year but it would be wonderful to have for the summertime.
ReplyDeleteI often make frittata - one of my favourite ways to use vegetables and leftovers for a quick and simple meal - but I've never tried using artichokes. I foresee this happening for brunch on the weekend.
ReplyDeleteVisiting from Foodie Friday - hope you have a great weekend.
Love the saltine crackers as the binder, very clever! Sounds like a lovely way to start the day and your cups are adorable!
ReplyDeleteJenna
Hi Kitty, I love frittata's and this recipe really sounds delicious! I will pin and would love to make sometime. Thanks for sharing the recipe and enjoy your weekend.
ReplyDeleteJulie
This artichoke frittata looks so lovely served on the patio.
ReplyDeleteArtichokes are a fantastic veggie, versatile and with a fantastic aroma and your version looks specially tempting, Kitty!
Good Morning Kitty!
ReplyDeleteJust pinned your awesome recipe and thanks so much for sharing it with Full Plate Thursday!
Have a great week and come back soon!
Miz Helen
Your frittata sounds wonderful Kitty, especially as a slice for breakfast! Love the little fairy on your tea table too :)
ReplyDeleteI LOVE your plates! I have the same set I bought at a Grange Estate sale - a big box of the sets for $5. They are perfect for tea and breakfast parties!
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