A frittata is like a crustless Italian version of quiche. It can be successfully made with many vegetables but is particularly fast and savory with a jar of artichoke hearts. Try it with quickly sautéed asparagus spears as a variation, using the same recipe. Serve as a main meal for brunch or cut into small wedges and serve at room temperature as an appetizer. Great with wine!
Ingredients:
1 8-oz. jar or can artichoke hearts in oil
1 small or 1/2 large onion, sliced OR 2 whole green onions, chopped coarsely
1 clove garlic, crushed
4 saltine crackers, crushed coarsely
1 cup grated sharp Cheddar or other flavorful cheese
6 large eggs
Generous pinch of Herbes de Provence seasoning
Few grinds black pepper
Dash salt
How to make it:
Preheat oven to 375°F/190°C.
Drain the artichoke hearts, reserving 1 TBS oil.
In a 12" cast-iron or other ovenproof skillet, heat the oil over medium-high heat and sauté onions and garlic until soft but not browned.
Remove skillet from heat and stir in the artichokes, arranging evenly over the bottom of the skillet.
Sprinkle saltine crackers evenly over the hearts.
Sprinkle cheese evenly over the crackers.
Beat eggs together with Herbes de Provence, salt and pepper; pour evenly over mixture in skillet.
Bake at 375°F/190°C for 20-25 minutes or until puffed and golden.
Eat warm as a brunch dish or at room temperature for appetizers.
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