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Jim Coleman Recipes

Baked Artichoke Frittata

For this recipe you will need:

1 package (about 9 ounces) frozen artichoke hearts, cooked and drained
6 eggs
1/2 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup (about 4 ounces) shredded fontina or jack cheese
1/2 cup grated Parmesan cheese

Spread the artichokes evenly in a well-greased shallow 1 1/2 to 2 quart baking pan (round or oval). In a bowl, beat the eggs with the half-and-half, salt, pepper and nutmeg. Stir in the fontina or jack cheese. Pour the egg mixture over the artichokes.

Bake in a 350* oven until the edges are lightly browned and the center feels firm when lightly pressed (about 30 minutes). Sprinkle evenly with the Parmesan cheese, return to the oven, and continue to bake until puffy and lightly browned (5 to 8 more minutes.) Serve at once.

This recipe will serve 4 people.

©2005 WHYY