| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion,; finely chopped |
| 2 |
|
Garlic cloves,; peeled and finely chopped |
| 2 |
|
6-ounce jars marinated artichoke hearts,; drained and chopped |
| 4 |
|
Eggs,; lightly beaten |
| 1 |
ts |
Salt |
| 3/16 |
c |
Fine dry breadcrumbs |
|
|
Freshly-ground black pepper |
| 1/4 |
ts |
Tabasco |
| 1/2 |
lb |
Sharp cheddar cheese,; grated |
| 2 |
tb |
Finely-chopped fresh parsley |
| 1 |
tb |
Finely-chopped fresh oregano |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease a 9-inch square baking pan. Heat olive
oil in a frying pan over medium-high heat, add onion and garlic, and cook
until soft, about 5 minutes. In a medium mixing bowl, combine sauteed
onions with artichoke hearts, eggs, salt, breadcrumbs, pepper, Tabasco,
cheese, parsley and oregano. Mix well and pour into prepared pan. Bake 30
to 35 minutes or until set in center when lightly touched. Let cool in pan
and cut into 1-inch squares. Yield: 8 to 10 servings.
Recipe By :WELL-STOCKED PANTRY SHOW#ND7007
Posted to MC-Recipe Digest V1 #270
Date: Wed, 30 Oct 1996 11:15:52 -0500
From: Meg Antczak <meginny@frontiernet.net>
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