Thank you so much.. A special thanks for remembering.. Carlo
Artichoke and Bacon Frittata
1 small onion, chopped
2 Tablespoons butter
Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
8 eggs
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
6 slices bacon, cooked and crumbled
1/2 cup shredded Monterey Jack cheese
Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,
Sounds great, especially since we get 4-7 huge eggs a day from our girls; smallest they know how to lay is Extra Large; most are Jumbo, and many are in duck or even turkey egg territory.