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Artichoke and Mushroom Frittata

Love this recipe because it’s perfect for brunch or dinner!

Ingredients: • 8 eggs lightly beaten • 1/4 cup heavy cream • 14oz can water-packed artichoke hearts, quartered, drained • 4oz fresh baby bella mushroom, thinly sliced • 4 TBSP of crumbled goat cheese (you can use feta or cheddar) • 2 Tsp of shallots, finely chopped • 2 TBSP of olive oil

• 1 TBSP of butter, to grease casserole dish • salt and pepper

Directions: 1. Preheat oven to 350 degrees. Lightly grease a 1-quart shallow casserole dish with butter. Then place the drained, quartered artichokes in the casserole dish. 2. In a bowl, mix together the lightly beaten eggs and heavy cream, set aside. 3. In a pan, sauté shallots over medium heat for about 2 mins, then add in mushrooms and cook until they become tender, approximately 5 minutes. Season with salt and pepper and transfer to the casserole dish. Sprinkle the goat cheese over the artichokes and mushrooms, then pour the egg mixture over all the ingredients. 4. Place in the oven and bake for 30-40 minutes, or until set and edges are slightly browned. Bon Appetit