Take Back the Kitchen with Alma Schneider

P1110037.JPG Artichoke Manchego Frittata
Who likes breakfast for dinner night? Try this easy and sophisticated dish!
Artichoke Manchego frittata:
11 eggs, beaten
1 large artichoke heart, chopped
one large tomato, chopped
1 cup chopped, cooked broccoli
one chopped medium onion
1/2 cup grated Manchego cheese or any cheese of your choice
olive oil for cooking
salt and pepper
Place rack on top rung in oven and preheat to 425 degrees
In a large oven proof skillet over low-medium flame, heat up 2 tsp olive oil or butter and saute onion until translucent, about 5-10 minutes.
Add in chopped tomato and chopped artichoke and stir.
Add a bit more oil or butter if need be.
Add in eggs and lightly stir with salt and pepper sprinkle until almost cooked but runny on top.
Then add cheese on top and place skillet in the oven for a few minutes on top rack.
Bake until set and serve hot.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.