Recipe information
Yield
serves 8-10
Ingredients
Preparation
Preheat the oven to 325 degrees. Drain the artichoke marinade into a large skillet. Chop the 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 in a large bowl. Add the breadcrumbs, salt, pepper, oregano, and hot sauce to the eggs, then stir in the cheese. Add the chopped artichokes and the sautéed onion and garlic, along with the liquid in the skillet. Pour the mixture into a greased 7 × 11-inch pan. Bake for 30 minutes, or until set. To serve, cut into squares. The frittata may be served hot or cold, and may be frozen after baking. Reheat in a 300-degree oven for 10 minutes. Double or triple the recipe, using 2 or 3 pans, for a big party.
