Baked Artichoke Frittata

This recipe requires a mixer and some ramekins (small baking dishes) which might scare a new chef a bit but is easy to make and very tasty....I just added it to the breakfast section at Recipe for Fatherhood.

Baked Artichoke Frittata

Oven 325 degrees
2 shallow individual baking ramekins, sprayed with olive oil flavored
pan spray

• 4 eggs
  
• 4 canned baby artichokes (water-packed), sliced into small pieces
  
• 1/2 ripe tomato, diced
  
• 4 heaping tablespoons sour cream (regular, not lite)
  
• 1/2 teaspoon basil
  
• 1/2 teaspoon each garlic salt and coarse ground pepper
  
• 1/2 cup finely grated pecorino cheese
  

In a small bowl, break two eggs and add 2 heaping tablespoons sour cream, 1/4 teaspoon basil and 1/4 teaspoon each garlic salt and pepper. Beat on medium speed with a mixer until the sour cream and eggs are completely combined and the mixture is beginning to turn frothy. Pour into a ramekin and dot with half the diced tomato and artichoke pieces. top with 1/4 cup grated pecorino. Repeat the process with the other 2 eggs.

Bake at 325 for 20 minutes or until the cheese has melted, the eggs are bubbling and no longer runny in the center. Serve at once with fresh muffins, juice and coffee.