Artichoke Frittata
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1 can (14 oz) artichoke hearts, drained and rinsed
Olive oil
1/2 cup minced green onions
5 eggs
1/2 cup shredded Swiss cheese
2 T Parmesan cheese
1 T minced fresh savory (1 t dried leaf savory)
1 T minced fresh parsley
1 t salt
fresh ground pepper to taste
Chop artichoke hearts.
Heat 1 T olive oil in 10-inch skillet over medium heat.
Cook green onions until tender, set aside.
Beat eggs until light.
Stir in artichokes, onions, cheeses, herbs, salt and pepper.
Heat 1 1/2 t oil over medium heat.
Pour egg mixture in, cook 4-5 minutes, invert.
Cook 4 minutes more or until center is just set.
Cut into wedges to serve. Makes 6 servings.
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