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.
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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