Ingredients

2 6-ounce jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs, lightly beaten
1/4 cup plain bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp hot sauce
1 cup shredded low-fat cheddar cheese
2 boneless skinless chicken breasts, grilled
2 tsp minced fresh parsley

Directions

Pre-heat oven to 325 degrees. Drain the artichoke heart marinade into large skillet. Chop drained artichokes and set aside. Heat the marinade over medium heat. Add the onion and garlic and sauté for 5 minutes. Place the beaten eggs into a large bowl, add the breadcrumbs, salt, pepper, oregano and hot sauce to the eggs. Stir in the cheese, chicken, chopped artichokes, sautéed onions and garlic, along with the liquid in the skillet. Pour into a greased 7-by-11-inch casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.

It may be frozen after baking. Reheat in a 300-degree oven for 10 minutes.

Recipe Courtesy of Paula Deen