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
Jack)
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)

Directions: Continue reading →