- 3 tablespoons butter
- 1 cup canned, quartered artichoke hearts, drained
- 4 ounces fresh mushrooms, sliced
- 1/2 small onion, sliced
- 8 eggs, beaten
- 6 ounces shredded gruyere cheese
Method:In a heavy skillet over low heat, melt the butter and medium artichoke hearts, mushrooms, onions and sauté until mushrooms are limp.
Vegetables evenly over bottom of skillet, Spread and pour over the eggs.
Turn burner to low and cover skillet (if skillet is not a cover, use foil.) Frittata let cook until most of the sets (7 to 10 minutes).
Top with Gruyere and heat the skillet under broiler about 4 inches from the slide. Broil 2 to 3 minutes, or until eggs are set and cheese on top is lightly golden. Wedges Cut and serve.
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