Baked Artichoke Frittata

Mamablowfish's Note:

Couldn't be easier. This is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. It gets nice and puffy almost like a souffle which makes a beautiful presentation. I found this recipe in an old Sunset cook book. This is Florentine sytle cooking. Makes a great dinner or breakfast. You can sub jack cheese for the fontina also.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 (9 ounce) package frozen artichoke hearts
• 6 eggs
• ½ cup half-and-half
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 1⁄8; teaspoon ground nutmeg
• 1 cup Fontina cheese , shredded
• ½ cup parmesan cheese , grated

Directions:

1. Cook artichoke hearts according to package directions and drain well.
2. Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
3. Beat eggs with half and half, salt, pepper and nutmeg.
4. Stir in fontina cheese and pour over artichokes.
5. Bake uncovered in 350 oven for 30 minutes.
6. Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
7. Serve at once.

Reviews

[Vseward (Chef~V)]

This is a wonderful and delicious frittata. Loved the Fontina cheese with the artichokes, made as written and wouldn't change a thing! Thanks for sharing this great appy! (Made for PAC/Fall 09)

[Tea Girl]

This is really great recipe. It was very easy and really delicious. I couldn't find Fontina so I mixed Emmental and Parmesan as substitute and it worked great. Other than that, I followed the recipe exactly with no problem. Thanks for sharing! Made for PAC Autumn '09.