Recipe of the Week
Artichoke Omelet Appetizer
Courtesy of
Patti LaBeck


2 jars marinated artichoke hearts
8 ounces sharp Cheddar cheese, grated
4 eggs, beaten slightly
1 small onion, chopped
1/4 cup Italian flavored bread crumbs

1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon fresh oregano, chopped
1/8 teaspoon Tabasco sauce


Drain artichokes and save liquid. Chop artichokes and set aside. Grate cheese. Beat eggs slightly.

Simmer chopped onion in a tablespoon or two (as needed) of the oil from artichoke hearts. Lift onions out of pan and mix with remainder of ingredients.

Spoon into well-greased Pyrex dish to about 3/4″ depth. Bake at 350° for 30 minutes. Cool 15-20 minutes.

Cut into 1″ cubes and serve.

May be refrigerated and warmed again.

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