Ingredients
1 package (8 ounces) frozen artichoke hearts1 tablespoon butter1 tablespoon olive oil1 medium onion, chopped1 garlic clove, minced1/4 teaspoon dried oregano3/4 cup shredded Parmesan cheese, divided6 large eggs1/2 cup 2% milk1/4 teaspoon salt1/8 teaspoon white pepper1/8 teaspoon ground nutmeg1 cup shredded Monterey Jack cheeseMinced chives, optional
Preparation
Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°.
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.
Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture.
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.
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.
