Artichoke Frittata

• 8 -10 frozen artichoke hearts, drained
• 2 garlic cloves, minced
• 1 medium onion, cut in crescents
• 3 tablespoons olive oil
• 6 eggs
• 1/2 cup milk
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• fresh basil leaf (to garnish)

1. Following directions on package, cook artichoke hearts until tender.
2. Cut in half and set aside.
3. Preheat broiler.
4. In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
5. In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
6. Add cooked garlic and onion mixture and mix well.
7. In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
8. Add egg mixture.
9. Reduce heat.
10. Shake pan, cover and cook slowly for 10-15 minutes.
11. Sprinkle top with remaining grated cheese.
12. Place pan under broiler until puffed and golden brown.
13. Shake pan to loosen frittata, and slip it onto a serving dish.
14. Garnish with fresh basil leaves.

frozen artichoke hearts, garlic, onion, olive oil, eggs, milk, oregano, pepper, mozzarella cheese, parmesan cheese, fresh basil leaf

Taken from www.food.com/recipe/artichoke-frittata-392433 (may not work)