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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. Chop the artichoke hearts coarsely. | 3. Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame. | 4. Add onions and cook until they are translucent. | 5. Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat. | 6. In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten. | 7. Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions. | 8. Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir. | 9. Bake for 30 minutes or until firm. | 10. Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned. | 11. Serve hot or at room temperature. | 12. Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	8			572.0	2.88	50.24	38.04
milk	1/2	cup		74.42	5.8316	3.843	3.9894
artichoke heart	1	jar	marinated drained	-	-	-	-
broccoli floret	2	cups		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	1/2		chopped	32.0	7.472	0.88	0.08
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
dill	2	teaspoons	minced	-	-	-	-
breadcrumb	1/2	cup		-	-	-	-
sharp cheddar cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/4	cup	shredded grated	74.0	8.0	8.0	1.0
extra virgin olive oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.