This artichoke frittata is rich and delicious. It's easy to make and can be served warm or cool.
Ingredients
- marinated artichoke hearts: 1 jar (12 ounce jar)
- bunch green onions: 1 piece (chopped)
- sharp Cheddar cheese: 1 pound (grated)
- eggs: 9 piece (beaten)
- saltine crackers, crumbled: 14 piece
- fresh parsley: 0.5 cup (chopped)
- garlic: 2 clove (minced, optional)
- dash hot pepper sauce (such as Tabasco®): 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Drain artichoke hearts and reserve 3 tablespoons liquid. Chop artichoke hearts and set aside.
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Heat 3 tablespoons reserved liquid in a large skillet over medium heat. Add green onions; cook and stir until wilted, 2 to 3 minutes.
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Transfer green onions to a mixing bowl. Stir in artichoke hearts, Cheddar, eggs, crackers, parsley, garlic, hot sauce, salt, and pepper until well combined. Pour into a 9x13-inch baking dish.
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Bake in the preheated oven until the center is puffy and no longer moist, about 40 minutes. Cool slightly before cutting into 12 squares.
