Prep Time: 15 minutes
Bake Time: 25 to 30 minutes
Makes: 15 servings
WHAT YOU NEED
Vegetable cooking spray
1 jar (12 ounces) marinated artichokes, drained marinade reserved
1 can (14 ounces) artichoke quarters, drained
4 large eggs
1-1/4 cups shredded Parmesan cheese
1 tablespoon dried minced parsley
1 teaspoon garlic salt
1/4 cup shredded sharp Cheddar cheese
1. PREHEAT oven to 350°F. SPRAY a 13 x 9 inch baking dish with cooking spray; set aside.
2. CHOP artichokes. WHISK eggs in a large bowl. STIR in artichokes, reserved marinade, Parmesan cheese, parsley and garlic salt until well combined. SPREAD artichoke mixture evenly in prepared pan. SPRINKLE top with Cheddar cheese.
3. BAKE 25 to 30 minutes or until mixture is hot and bubbly.
4. Let STAND 10 minutes before cutting into squares to serve.
Substitute shredded Asiago for the Parmesan cheese.
Nutrition information per serving (1/15th of recipe): 89 calories; 5g total fat; 2g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat;
58mg cholesterol; 380mg sodium; 4g carbohydrate;1g dietary fiber;
7g protein; 187.8 IU Vitamin A; 11.4 IU Vitamin D; 6.8mcg folate;
122.2mg calcium; 1.0mg iron; 39.6mg choline.