Artichoke & Mushroom Frittata

Love to have brunch, but hate the fuss? Try making an Artichoke & Mushroom Frittata this weekend!

Ingredients

• 2 Tbsp olive oil
• 6 large eggs
• 4 tablespoons coarsely grated sharp cheddar cheese, divided
• ½ c frozen artichokes, roughly chopped
• 1 garlic cloves, minced
• 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper

Preparation
Preheat broiler. Whisk eggs, salt, pepper & 2 Tbsp cheese in a bowl. Heat olive oil in medium nonstick, ovenproof skillet over medium-high heat. Add mushrooms & garlic (salt & pepper to taste); sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.

Transfer frittata to broiler. Broil just until set in center, about 1 minute, depending on your broiler. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

Serves: 4

Tags: artichoke, artichokes, breakfast, everyday, frittata, healthy, mushroom, recipe, soiree