Artichoke Rosemary Frittata

This Artichoke Rosemary Frittata is easy to make and perfect for a quick meal any time of day.

2 tsp. finely chopped fresh rosemary or 1 tsp. dried crushed rosemary
1/4 cup diced onion or thinly sliced green onion
1 tsp. butter
2 tsp. olive oil
1 can (13.5 oz. size) artichoke hearts, not marinated (I used half a 33 oz. jar of artichoke hearts from Costco.)
8 eggs
2 T half and half or milk (optional)
1 1/2 cups grated low-fat Mozzarella (or use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone)
salt, pepper to taste

View the full recipe at Kalyn’s Kitchen →