Artichoke Cheese and Rosemary Frittata

artichoke rosemary and cheese  fritatta

Artichoke Cheese and Rosemary Frittata

¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)


Preheat oven to 400 degrees.  Layer first three ingredients into a greased 8X8 or 5X10 glass pyrex dish.  In a bowl, mix together eggs, bisquick, milk, rosemary, salt and pepper.  Pour on top of cheese and bake for approximately 25 minutes (or until lightly browned on edges but not jiggly in middle).  Sprinkle a little parmesan cheese on top during the last couple of minutes in the oven if you want.

Makes four servings.

Co-Ed Tip: This also freezes well for the student that wants a healthy breakfast but has little time in the morning. Cool casserole,  cut into individual serving sizes and wrap in plastic wrap before freezing. In the morning, simply take one from the freezer, remove plastic wrap, place on a microwave safe dish and heat for approx. 1-3 minutes, depending on your oven.

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