Artichoke And Broccoli Frittata

• 8 :eggs
• 1/2 :cup milk
• 1 :6-oz jar or can of artichoke hearts, drained (not marinated)
• 2 :cups small broccoli florets
• 3 :cloves garlic, minced
• 1/2 :onion, chopped
• 1/4 :teaspoon salt
• 1/4 :teaspoon ground black pepper
• 1/4 :teaspoon cayenne pepper
• 2 :teaspoon fresh dill, minced
• 1/2 :cup ground almonds
• 2 :cups shredded cheddar cheese
• 1/4 :cup shredded parmesan cheese
• 2 :tablespoons olive oil

Preparation

1. Preheat oven to 350.
2. Chop the artichoke hearts coarsely.
3. Heat olive oil in a 10-inch 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.
6. Remove from heat.
7. In a large bowl, combine eggs, peppers, dill and milk.
8. Whisk until well beaten.
9. Add parmesan, almonds, artichokes, and half of the cheddar cheese.
10. Stir gently.
11. Pour mixture over the broccoli and onions.
12. Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
13. Bake for 30 minutes or until firm.
14. Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
15. Serve hot or at room temperature.
16. Leftovers reheated very well.