If baking immediately, preheat oven to 350F .
Finely chop red onion and thinly slice green
onions on the diagonal. Melt butter in a large
frying pan set over medium heat. Add red onion and
stir just until soft, about 3 minutes. Stir in
green onions and stir often just until wilted,
about 1 minute. Remove from heat and let cool
completely.
Meanwhile, drain artichokes well and cut each
quarter in half. Pat dry with paper towels. Slice
tomatoes into thin strips. In a large bowl, whisk
eggs just until lightly beaten. Do not overbeat.
Stir in cooled onion mixture, tomatoes, 1 cup
cheese, basil, oregano and pepper. Pour egg
mixture into a lightly buttered, 9×13-inch glass
baking dish. Evenly distribute artichokes
throughout mixture. If you like it really cheesy,
sprinkle up to 1 cup remaining cheese overtop.
Bake right away or, if making ahead, cover and
refrigerate overnight.
Bake frittata, uncovered, in centre of 350F (180C)
oven until top is golden and firm to the touch,
from 30 to 35 minutes. If frittata was
refrigerated overnight, it will take 5 to 8 more
minutes to cook through. Remove from oven and let
stand 5 minutes before cutting into 12
squares.Great served warm or at room temperature.
Originally Submitted
8/23/2020
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