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