Will Van Overbeek
This recipe was featured in ‘Forget Breakfast … Just Let Me Sleep’.
1 small onion, chopped
2 tablespoons butter
2 small jars (6 ounces each) marinated artichoke hearts, drained and chopped (keep liquid from 1 jar)
6 eggs
1/3 cup grated Parmesan cheese
1/3 cup bread crumbs
1/2 tablespoon chopped fresh tarragon (basil or chives will work also)
6 slices bacon, cooked and crumbled
Dash of black pepper
1/2 cup shredded mozzarella cheese
Preheat oven to 325 degrees. In 10- or 12-inch skillet, sauté onion in butter until transparent. Add artichokes and liquid from one jar. Keep on low heat while making the following mixture:
In large bowl, lightly beat eggs, add Parmesan cheese, bread crumbs, herbs, bacon, pepper and sautéed onions and artichokes. Mix together and pour back into skillet. Remove from stovetop and put in oven. Bake for 25 minutes or until set. Sprinkle with mozzarella and return to oven to melt cheese. Serves 4–6.
Serving size: 1 wedge. Per serving: 219 calories, 13 g protein, 17 g fat, 5 g carbohydrates, 409 mg sodium, 215 mg cholesterol
