Name: Artichoke and Onion Frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 package (8 ounces) frozen artichoke hearts; 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, chopped; 1 garlic clove, minced; 1/4 teaspoon dried oregano; 3/4 cup shredded Parmesan cheese, divided; 6 large eggs; 1/2 cup 2% milk; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1/8 teaspoon ground nutmeg; 1 cup shredded Monterey Jack cheese; Minced chives, optional

Fresh flavors make this pretty egg bake a perfect entree for a special-occasion brunch or a light luncheon. —Joyce Moynihan, Lakeville, Minnesota

Ingredients

1 package (8 ounces) frozen artichoke hearts

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, minced

1/4 teaspoon dried oregano

3/4 cup shredded Parmesan cheese, divided

6 large eggs

1/2 cup 2% milk

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon ground nutmeg

1 cup shredded Monterey Jack cheese

Minced chives, optional

Instructions

1 Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°.

2 In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat.

3 Sprinkle 1/4 cup Parmesan cheese into a greased 11x7-in. baking dish. Top with artichoke mixture.

4 In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture.

5 Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.