Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
- 62 people call this recipe a favorite
- Rating: (0 ratings)
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Cheddar, Olive & Artichoke Frittata
Ingredients
- 2 Tbsp. olive oil or butter
- 1/2 cup chopped onion
- 5 eggs (or 3 eggs and 2 egg whites)
- 1/4 cup milk
- 1 jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped
- 1/2 cup halved pitted kalamata or black olives
- 1/4 tsp. freshly ground black pepper
- 1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese, divided
Directions
- Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
- Beat together eggs and milk in a medium bowl. Stir in artichoke hearts, olives and pepper; mix well. Stir in 1 cup cheese. Pour mixture into skillet; mix well. Cook 2 minutes.
- If skillet is not ovenproof, wrap handle with foil. Transfer skillet to a preheated 350°F oven; bake 12 to 14 minutes or until center is just set. Sprinkle remaining cheese over frittata; return to oven and bake 2 minutes or until cheese is melted. Cut into wedges to serve.
