Artichoke Frittata

This frittata can be served warm, at room temperature, or cold.  I prefer room temperature best, which makes it ideal for a pot-luck situation. This is easy to prepare in advance and transport.  Cut into small bite size squares for appetizers.

2 6-oz jars Marinated Artichoke Hearts         4 large eggs, beaten         ¼ tsp  salt     1.2 ml ⅛ tsp oregano       0.6 ml 2 cups shredded sharp cheddar cheese     500 ml 1 small onion, finely chopped         1 clove garlic, minced         ¼ cup fine bread crumbs     60 ml ⅛ tsp black pepper     0.6 ml ⅛ tsp hot pepper seasoning     0.6 ml 2 Tbs minced parsley     30 ml

Preheat oven to 325°F [185°C].
Drain marinade from 1 jar into medium skillet.
Drain second jar and discard marinade.
Chop artichokes and set aside.
Heat marinade; add onions & garlic and sauté until soft.
Combine eggs, bread crumbs, salt, pepper, oregano and pepper seasoning.
Fold in cheese and parsley.
Add artichokes and onion mixture, blending well.
Pour into 9" [23 cm] square baking dish.
Bake 30 minutes.
Allow to cool briefly before cutting into 1" [2.5 cm] squares.
Serve warm or cold.
If refrigerated, reheat 10 to 12 minutes to serve warm.

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