Pookie's Bed 'N Breakfast

Eugene, Oregon

Specialty Recipe

Artichoke and Bacon Frittata

Ingredients

1 small onion, chopped

2 Tablespoons butter

Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)

8 eggs

1/2 cup grated Parmesan cheese

1/3 cup bread crumbs

6 slices bacon, cooked and crumbled

1/2 cup shredded Monterey Jack cheese

Paprika for color

Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and reserved artichoke liquid. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Bake for one hour and 25 minutes or until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.

Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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