Ron's Artichoke and Two Cheese Frittata

mersaydees's Note:

This is a simple and delicious breakfast or brunch dish, and looks delightful on the buffet table. Also good with diced cooked bacon and sliced mushrooms added. Note: due to the salt in the cheeses, no additional salt should be necessary in the cooking process. My picky DH and I created this for RSC #11.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons butter , divided (or use Pam cooking spray)
• 1 (14 ounce) can water-packed artichoke hearts
• ½ cup asiago cheese , grated
• ½ cup gouda cheese , grated
• 1 tablespoon olive oil
• 1 large shallot , thinly sliced
• ½ cup milk
• 6 eggs , lightly beaten

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray).
3. Drain and quarter artichokes and place in the prepared pan.
4. Cover artichokes with the grated cheeses.
5. In small pan, sauté shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat.
6. In medium bowl, beat milk and eggs together with a fork. Add in the sautéed shallots and stir to combine.
7. Pour milk, egg, and shallot mixture over the artichokes and cheeses.
8. Bake in 350 degree F oven for 30 minutes, or until set.

Reviews

[Briggsy]

Delicious! I used Romano instead of Asiago, and added 6 strips of bacon that I cooked, chopped into small pieces, and added to the egg mixture. I used a 9" glass pie plate and it worked perfectly.

[Heaven's Kitchen]

This is a very nice combination of ingredients. I cooked mine as a scramble instead of as a frittata. I also halved the amounts of cheese called for, as a personal preference, and topped it with some freshly diced tomato for a very tasty lunch.

[Doc's Mom]

I added sautéed mushrooms on top of the artichokes… other than that I followed the recipe. The recipe ingredient indicated 1 tablespoon of olive oil, but the directions never indicated where to use it… so I omitted it. I served this as an appetizer, room temperature, cut into small squares. Very yummy!