Artichoke And Broccoli Frittata - Crustless Quiche

Artichoke And Broccoli Frittata - Crustless Quiche


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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Nutrition

Ingredients