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Artichoke Frittata
(Cuisine, June 2000, Issue 21, p. 40)
Makes: One 10" Frittata; Serves 6 Total Time: 35 Minutes Rating: Easy
Saute in 2 Teaspoons Olive Oil; Remove and Set Aside:
1 cup canned artichoke hearts, drained and quartered
1/2 cup thinly sliced prosciutto, torn into strips
Add to Saute Pan:
12 eggs, beaten
Top with; Bake and Broil:
Sauteed artichokes and prosciutto
1/4 cup Parmesan cheese, grated
1 T. fresh chives, chopped
Serve Frittata with:
6 slices pumpernickel (or other dark bread) trimmed and toasted
6 cups mixed greens, lightly tossed with vinaigrette (1 cup/serving)
Garnish with:
Fresh whole chives
Preheat oven to 425°. Heat olive oil in a 10" ovenproof, nonstick skillet over med. heat.
Saute artichokes and proscuitto; cook until prosciutto starts to curl. Remove and set aside. Wipe pan clean; coat with nonstick spray.
Add eggs; cook until curds form.
Top with artichokes/proscuitto, cheese, and chives. Place pan in oven; bake 7–8 minutes. Remove from oven; preheat broiler. Broil 2 minutes, until eggs are fully set and top is lightly browned. Remove from oven.
Serve Frittata with toasted pumpernickel slices and mixed greens.
Garnish with whole chives.
Nutrition Information (Per 1/16 slice):
216 calories 59% calories from fat 14g total fat 4g carb. 352mg sodium
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wow, with pumpernickel - this sounds wonderful!! (I'm glad you lost the recipe now...
)