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
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!