Ingredients
1
can (13 to 14.5 oz) artichoke hearts, drained, or 1 package (12 oz) frozen artichoke hearts, thawed
1
tablespoon olive oil
1/2
cup chopped red onion
2
cloves garlic, finely chopped
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1
tablespoon chopped fresh parsley
6
eggs
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons gluten free grated Parmesan cheese
Preparation
Cut artichoke hearts into quarters. In 10-inch ovenproof nonstick skillet, heat oil over medium heat (if not using nonstick skillet, increase oil to 2 tablespoons). Add onion, garlic, basil and parsley; cook 3 minutes, stirring frequently, until onion is tender. Reduce heat to medium-low.
In medium bowl, beat eggs, salt and pepper until blended. Pour over onion mixture. Arrange artichokes on top of egg mixture. Cover; cook 7 to 9 minutes or until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
Set oven control to broil. Broil frittata with top about 5 inches from heat about 3 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.)
