Baked Artichoke Frittata

---

Couldn't be easier. this is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. it gets nice and puffy almost like a souffle which makes a beautiful presentation. i found this recipe in an old sunset cook book. this is florentine sytle cooking. makes a great dinner or breakfast. you can sub jack cheese for the fontina also.

---

Steps

---

Cook artichoke hearts according to package directions and drain well.

---

Spread artichokes evenly in a well greased , shallow 1 1 / 2 - 2 quart baking dish.

---

Beat eggs with half and half , salt , pepper and nutmeg.

---

Stir in fontina cheese and pour over artichokes.

---

Bake uncovered in 350 oven for 30 minutes.

---

Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.

---

Serve at once.

---

Ingredients

---

frozen artichoke hearts, eggs, half-and-half, salt, pepper, ground nutmeg, fontina cheese, parmesan cheese