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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