ARTICHOKE FRITTATA

A BAKED FRITTATA PERFECT FOR BRUNCH OR DINNER


2 - 13 OZ. CANS ARTICHOKE HEARTS
1 CUP CREAM
12 EGGS
1/2 TSP. SALT
1/4 TSP. PEPPER
¾ TSP. NUTMEG
1 TBS. WORCESTERSHIRE
2 CUPS SHREDDED JACK CHEESE
1 CUP GRATED PARMESAN CHEESE

IMPORTANT NOTE:  MAKE SURE TO SQUEEZE ALL MOISTURE OUT OF ARTICHOKE HEARTS OR YOUR DISH WILL BE WATERY

REMOVE HARD LEAVES

PLACE HEARTS IN LARGE COATED BAKING DISH. 

IN BOWL LIGHTLY BEAT EGGS, CREAM, WORCESTERSHIRE, & SEASONINGS.  STIR IN JACK CHEESE.  BAKE AT 350 FOR 35 MINUTES. 

ADD PARMESAN AND BAKE 5 MINUTES LONGER.  COOL 10 MINUTES AND CUT INTO 14 PIECES.

ANOTHER GUEST FAVORITE FROM THE "INK HOUSE B & B"