Absolutely wonderful, Artichoke and Bacon Frittata combines the delicious flavors of bacon and artichokes with the subtle taste of eggs. Served like a a pie, it goes well with Hash Browns or a wild rice blend. Great for brunch.
Artichoke and Bacon Frittata

Artichoke and Bacon Frittata
Recipe type: Eggs
Serves: 8
  • 1 small onion; chopped
  • 2 Tablespoons butter
  • 2 jars marinated artichoke hearts (6 ounces; drained, chopped, liquid from one jar reserved)
  • 8 eggs
  • 1/2 Cup grated Parmesan cheese
  • 1/3 Cup bread crumbs
  • 6 slices bacon; cooked, crumbled
  • 1/2 Cup shredded Monterey Jack cheese
  • paprika; for color
  1. Preheat oven to 325 degrees F.
  2. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes.
  3. 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.
  4. Bake for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.

Per Serving (excluding unknown items): 190 Calories; 14g Fat (64.5% calories from fat); 11g Protein; 5g Carbohydrate; trace Dietary Fiber; 209mg Cholesterol; 331mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat.

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