Submitted by: AMERICAN EGG BOARD CULINARY LIBRARY
Serving Size: 15
Nutritional Information: per serving (1/15th of recipe): 89 calories; 5g total fat; 2g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat; 58mg cholesterol; 380mg sodium; 4g carbohydrate; 1g dietary fiber; 7g protein; 187.8 IU Vitamin A; 11.4 IU Vitamin D; 6.8mcg folate; 122.2mg calcium; 1.0mg iron; 39.6mg choline.
|Vegetable cooking spray|
|12 ounces||marinated artichokes, drained marinade reserved|
|14 ounces||artichoke quarters, drained|
|1 1/4 cups||shredded Parmesan cheese|
|1 tablespoons||dried minced parsley|
|1 teaspoons||garlic salt|
|1/4 cup||shredded sharp Cheddar cheese|
- PREHEAT oven to 350°F. SPRAY a 13 x 9 inch baking dish with cooking spray; set aside.
- CHOP artichokes. WHISK eggs in a large bowl. STIR in artichokes, reserved marinade, Parmesan cheese, parsley and garlic salt until well combined. SPREAD artichoke mixture evenly in prepared pan. SPRINKLE top with Cheddar cheese.
- BAKE 25 to 30 minutes or until mixture is hot and bubbly.
- Let STAND 10 minutes before cutting into squares to serve.
Substitute shredded Asiago for the Parmesan cheese.