Artichoke and Onion Frittata

Ingredients

• 1 package (8 ounces) frozen artichoke hearts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 3/4 cup shredded Parmesan cheese, divided
• 6 large eggs
• 1/2 cup 2% milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 1 cup shredded Monterey Jack cheese
• Minced chives, optional

Directions

1. Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°.
2. In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat.
3. Sprinkle 1/4 cup Parmesan cheese into a greased 11×7-in. baking dish. Top with artichoke mixture.
4. In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture.
5. Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.