My Comp. Lit. advisor is the most amazing person ever. Not only does she give me awesome advice, but she always makes me feel better when I think I'm sucking at life. She's like the mother of the Comp. Lit. department. For one of the recent major gatherings, she made us all frittata! Delicious yet simple, the frittatas were winners, and I stole the recipes from her. Tob-asco and I decided to recreate the Artichoke Parmesan Frittata Nom-ness. Here's the recipe:
8 eggs
1 can of Artichokes in water (quartered)
1 Red Onion
1/2 cup Parmesan Cheese
1/4 cup Half and Half or Creme
Salt and Pepper to taste
Grease or spray a 9x9 baking pan or a pie pan with pam. Set oven to 350 degrees. Chop up the onions and saute until translucent. Let cool. Rinse artichokes and squeeze out as much moisture as you can. Whisk eggs, cheese, half and half, and salt and pepper together. Layer onions and artichockes on the bottom of the pan. Pour egg concoction over the onions and artichokes. Bake for about 25 minutes. The frittata will be brown along the bottom and pretty firm to the touch. SO FREAKING EASY. Love it! Serve it up with a bit o' salad. Tob-asco threw together some spinach, apples, and a balsamic-olive oil vinaigrette. And since we're hella classy, we paired our meal with some Asahi. ;)
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