"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

ARTICHOKE OR CHILE RELLENOS FRITTATA Recipe

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This recipe for ARTICHOKE OR CHILE RELLENOS FRITTATA, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 APPETIZER SERVINGS

YOU NEED A 18X12 BAKING/COOKIE SHEET FOR THIS

2 cups marinated artichoke hearts drained and chopped
OR 2 cups canned Ortega green Chilies chopped in 1 inch squares.
1 Chopped onion
5 cloves minced garlic
12 large eggs, beaten with cup milk
cup un seasoned bread crumbs
tsp each salt, pepper, oregano, cayenne pepper
cup chopped parsley or cilantro for chili frittata
4 cups grated chopped Cheddar Cheese

Directions:
Directions:
Saute onions and garlic in oil, (add some artichoke marinade if desired) let cool. In a large mixing bowl add all of the ingredients and gently fold together. Pour into the greased/Pam baking sheet, smooth out. Bake 350 for 30-40 minutes until firm and golden. Cut into small squares and serve warm or at room temperature. When cooled to room temp. they can stack like a tower on your serving plate.

 

 

 

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