Artichoke And Onion Frittata

• 1 package (8 ounces) frozen artichoke hearts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 3/4 cup shredded Parmesan cheese, divided
• 6 large eggs
• 1/2 cup 2% milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 1 cup shredded Monterey Jack cheese
• Minced chives, optional

1. Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350u0b0.
2. In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat.
3. Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture.
4. In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture.
5. Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake 6-8 minutes longer or until a knife inserted in the center comes out clean. If desired, sprinkle with minced chives.

frozen artichoke, butter, olive oil, onion, garlic, oregano, parmesan cheese, eggs, milk, salt, white pepper, ground nutmeg, shredded monterey jack cheese, chives

Taken from www.tasteofhome.com/recipes/artichoke-and-onion-frittata/ (may not work)