Artichoke Frittata Recipe
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Artichoke Frittata

2 (6-ounce) jars marinated artichoke hearts
4 eggs, beaten
1 Cup small curd cottage cheese
1 Small onion, chopped
1/8 Teaspoon dried rosemary
1/8 Teaspoon dried thyme
1/8 Teaspoon dried basil
1/8 Teaspoon dried marjoram

Preheat the oven to 350F.

Drain the artichokes, reserving 2 tablespoons of the marinade. Chop the artichokes. Combine the reserved marinade, artichokes, eggs, cottage cheese, onion, rosemary, thyme, basil and marjoram in a medium mixing bowl and mix well. Spoon into a greased 8 x 8-inch baking pan.

Bake for 30 minutes or until set and light brown. Cut into 1-inch squares.

Yield: 16 servings

Per Serving: Calories 55; Fat 4 g; Sodium 182 mg; Dietary Fiber 1 g


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