Do you like artichokes? What about cheese? If you answered yes to these questions there is a pretty good chance you'll fall madly in love this recipe. I mean I make no guarantees (I'm no eharmony over here)....but it's entirely possible
It's a recipe that you can completely adapt to your tastes. The basic recipe is.....
15 oz can artichoke hearts, chopped
1/2 onion, chopped
2 cup shredded cheese
Salt & Pepper
.......but that is just a starting point. Add whatever your in the mood for....or whatever is in your fridge that's on the verge of growing fur. Or veggies that are gonna begin to "juice" themselves if you don't hurry up and eat them. You know what I'm talking about right? That brown juice that accumulates at the bottom of your veggie crisping drawer.
Please tell me I'm not the only one who experiences this "juice" from time to time.... Right? I blame the damn lettuce personally....
Some ideas are:
Different kinds of cheese
You get it....it's whatevs!
This particular time I added bacon. So I chopped up about 5 or 6 slices and began to render it in a pan. When it was almost crisp, I tossed in the onion and cooked them until soft and translucent. Then add in your chopped garlic (I used 2 cloves) If you weren't using something like bacon that gives off it's own fat just use olive oil to cook your onion
In a bowl, mix together the eggs, cheese, and artichokes. Pour in your cooked onions and garlic and bacon in this case. Add seasonings (I used salt, pepper, and oregano....go easy on the oregano because it is strong....maybe 1/4 tsp) and mix all together. Pour into a well greased 8 in baking dish
It will be more chunky than eggy. Bake at 325 for about 25 minutes or until set
Let them cool. I like to eat mine semi warm or room temperature. They are good to keep in the fridge to have on hand for a quick meal or snack. I only heat them up about 45sec-1 minutes and then I let them cool a little.
Pair it with a salad and you have a tasty lunch