Baked Artichoke Frittata Recipe

Tylerton, Smith Island, Maryland 4 Servings 1 cup canned artichoke hearts in water

6 eggs

1/4 cup half-and-half

1/4 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

1 cup shredded white cheddar cheese

1/4 cup grated Parmesan cheese

Spread artichokes in well-greased individual au gratin dishes. Sprinkle grated cheddar cheese on top. In bowl beat eggs with milk, half-and-half, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.

Bake at 350 F until frittata is puffy and lightly browned and center feels firm (about 20 minutes). Serve at once