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Artichoke Frittata Recipe

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This recipe for Artichoke Frittata, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Lou (Severino) Wayman
Added: Tuesday, July 15, 2008


2, 16 oz. cans Artichoke hearts, chopped
1 medium white onion, finely chopped
1 medium red bell pepper, chopped
1 c. zucchini, chopped
2 cloves garlic, minced
2 T. olive oil
5 large eggs
1/3 c. cream
1 1/2 cups soft bread cubes
1, 8 oz. block cream cheese, cold
1 c. shredded cheese (any kind)
Salt and pepper, to taste

Preheat oven to 350F.
1. Chop all the vegetables the same size.
2. Saute vegetables in olive oil until tender, about 5 to 10 minutes.
3. In a mixing bowl, beat eggs with cream, salt and pepper.
4. Cut cold cream cheese into 1/2" cubes.
5. Add vegetable mixture, bread, cheese and cream cheese to eggs.
6. Pour into well greased 9" pie plate or rectangle Pyrex dish.
7. Bake at 350 for 45 minutes or until golden brown and center is firm. Enjoy!

Personal Notes:
Personal Notes:
Great served as Breakfast, Brunch or Dinner!




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