Ingredients
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz)
- 1/4 White Onion, chopped
- 2 tsp Bellino Minced Garlic
- 6 Eggs
- 1/4 cup Milk
- 1 tsp Cento Basil
- 1/4 cup Romano Cheese
- 1/4 cup Cento Seasoned Bread Crumbs, plus 1 tbsp for dusting
- 1/2 tsp Cento Ground Black Pepper
- Cento Fine Sicilian Sea Salt, to taste
Directions
Preheat oven to 350ËšF. Drain artichoke hearts, reserving marinade, and dice into 1/2 inch pieces. In a medium sauce pan, heat reserved marinade over medium-high heat. Add onion and garlic, stirring occasionally. Cook until soft, approximately 3 minutes. Add artichokes and cook 3 to 5 minutes, or until lightly browned. With a slotted spoon, transfer vegetables to a plate and let cool slightly. In a medium bowl, beat eggs with milk and basil. Stir in cheese, 1/4 cup bread crumbs, salt, pepper and cooled artichokes. Generously grease a 10-inch pie plate. Dust bottom with 1 tablespoon of bread crumbs and pour egg mixture into pan. Bake 25 minutes, or until puffy and brown. Remove from oven and let stand 10 minutes. Carefully slide frittata onto serving plate and slice. Serve warm, at room temperature, or cold. Serves 4.
