Artichoke & Jalapeño Frittata
Karina’s Kitchen
Call it frittata, a quiche, a kugel. It’s all the same to me. Creamy egg custard baked around noodles, artichoke hearts and spicy jalapeños.
ingredients
- 1 tablespoon or so of extra virgin olive oil
- 2 cups cooked brown rice or corn noodles
- 2-3 cloves garlic, minced
- 10 halved artichoke hearts- if frozen, thawed
- 8-oz cream cheese or Greek style yogurt
- 8 large happy free-range organic eggs
- 2 heaping tablespoons chopped fresh or jarred jalapeños
- 2 tablespoons fresh chopped cilantro- or parsley, if preferred
- A pinch of nutmeg
- Sea salt and ground pepper, to taste
- 2 medium size vine ripe or heirloom tomatoes, sliced
directions
See full recipe on Karina’s Kitchen »notes
Change up the cream cheese with tangy goat cheese, if you like.
Source: Karina’s Kitchen
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews