ARTICHOKE FRITTATA

1 (14 ounces) can artichoke hearts, drained and rinsed
1 tablespoon olive oil, divided use
1/2 cup minced green onions
5 eggs
1/2 cup (2 ounces) shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 teaspoon salt
Ground black pepper

Chop artichoke hearts; set aside.

Heat 2 teaspoons oil in 10-inch skillet over medium heat. Add green onions; cook and stir until tender. Remove from skillet.

Beat eggs in medium bowl until light. Stir in artichokes, green onions, cheeses, parsley, salt and pepper.

Heat remaining 1 teaspoon oil in same skillet over medium heat. Pour egg mixture into skillet. Cook 4 to 5 minutes or until bottom is lightly browned. Place large plate over skillet and invert frittata onto plate. Return frittata, uncooked side down, to skillet. Cook about 4 minutes more or until center is just set.

Cut into small wedges to serve.

Makes 12 to 16 appetizer servings
From: Recipelink.com
Source: Recipe booklet: Country Italian, Easy Home Cooking Vol. 1, No. 33, April/May 2003