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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 small onion, finely chopped |
1 garlic clove, minced |
2 teaspoon(s) vegetable oil |
4 eggs |
1/4 cup(s) soft bread crumbs |
2 tablespoon(s) minced fresh parsley |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) dried oregano |
1/8 teaspoon(s) pepper |
1/8 teaspoon(s) hot pepper sauce |
2 cup(s) (8 ounces) shredded cheddar cheese |
1 14-ounce can(s) /¢ water-packed artichoke hearts, rinsed, drained and chopped |
Directions:
1. • In a skillet, saute onion and garlic in oil until tender; set aside. In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a greased 9-in. pie plate. Bake at 350° for 22-26 minutes or until a knife inserted near the center comes out clean.
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