Lavender Artichoke Frittata

Ingredients

hearts, thawed, coarsely chopped
2 tablespoons olive oil
2 smalls red onions, chopped
1/2 pound mushrooms, sliced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Preparation

1
Pre-heat oven to 325° F.
2
Use non-stick cooking spray or line with parchment paper, a 9x13 baking dish.
3
Sauté artichoke hearts in olive oil for about 5 minutes, in a large skillet, over medium heat.
4
Add onion, garlic and mushrooms, cook until onions are soft.
5
In a large bowl, beat eggs with a fork.
6
Stir in bread crumbs, salt, pepper and lavender.
7
Stir in the cheese and artichoke mixture.
8
Pour into the baking dish and spread evenly.
9
Bake for 30 minutes, or until top is firm to the touch.

Tools

 



About

Serve hot, room temperature or cold. This dish also freezes beautifully. Some embellishment suggestions: chopped green chili's, sun-dried tomatoes, bell peppers, or any of your favorite herbs. Use your imagination and have fun with this frittata.
To purchase our culinary lavender, please go to our website: littleskylavender.com and click on our Culinary Lavender Products page!

Yield:

6 people or into bite-sized squares (approximately 50) for an appetizer.

Added:

Thursday, December 10, 2009 - 3:35pm

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