Lavender Artichoke Frittata
By: Little Sky Lave...
Published: Thursday, December 10, 2009 - 3:35pm

Ingredients




2 packages (8 oz.)  frozen artichoke
hearts, thawed, coarsely chopped
2 tablespoons olive oil
2 smalls red onions, chopped
4 garlic cloves, minced
1/2 pound mushrooms, sliced
8 large eggs
1/2 cup fine dry bread crumbs
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cups shredded sharp cheddar cheese
2 teaspoons Little Sky ground lavender

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.

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!