Artichoke Frittata recipe

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Ingredients

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Nutrition Info

264.8 calories
carbohydrate: 8.7 g
cholesterol: 143.6 mg
fat: 19.2 g
fiber: 1.8 g
protein: 15.4 g
saturatedFat: 9.4 g
servingSize: -
sodium: 458.5 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.

  3. Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl, pour into a 9x13-inch baking dish.

  4. Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes, cool slightly before cutting into squares.

Recipe Yield

12 servings

Recipe Note

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

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