2 jars (6 oz. each) marinated artichoke hearts (save 3 tablespoons liquid)
4 green onions, chopped
1 clove garlic, minced
4 large eggs
1/4 cup dry Italian bread crumbs (not seasoned)
1/8 teaspoon each - pepper, oregano and Tabasco
2 cups cheddar cheese, shredded
2 tablespoons minced parsley
Chop artichokes and set aside. Heat marinade over medium heat. Add onions and garlic - cook until soft. In a large mixing bowl, beat eggs with a fork. Stir in the bread crumbs, pepper, oregano and Tabasco. Stir in the cheese, parsley, artichokes and the onion mixture. Pour into a Pam sprayed 7”x11” baking pan. Bake in 325 degree oven until firm, about 30 minutes. Let stand in pan just until warm, about 15 minutes. Cut into 1” squares. Serve warm, room temperature or cold.
To reheat, wrap Frittata in foil and heat at 325 degrees for 10 - 12 minutes.
This Frittata keeps for several days in the fridge and it freezes well - just wrap in plastic wrap.
Makes 77 1” pieces.