MARINATED ARTICHOKE FRITTATA
1 14 3/4-OZ JAR MARINATED ARTICHOKE HEARTS (RESERVE MARINADE)
1 MEDIUM ONION, FINELY CHOPPED
2 CLOVES GARLIC, MINCED
1 TO 1 1/2 CUPS LOW-FAT SHREDDED SHARP CHEDDAR CHEESE
4 LARGE EGGS, BEATEN
3 TBS MINCED PARSLEY
PINCH EACH: BLACK PEPPER, DRIED OREGANO LEAVES, DRIED THYME LEAVES, GROUND NUTMEG
DASH HOT PEPPER SAUCE
1. PREHEAT OVEN TO 325?. POUR MARINADE FROM ARTICHOKE HEARTS INTO 12" SKILLET. ADD ONION AND GARLIC AND SAUTE OVER MEDIUM-HIGH HEAT UNTIL ONION IS SOFT AND TRANSLUCENT, ABOUT 7 MIN.
2. CHOP ARTICHOKE HEARTS AND COMBINE IN MEDIUM BOWL WITH SAUTEED ONION, GARLIC AND REMAINING INGREDIENTS. STIR WELL. POUR MIXTURE INTO LIGHTLY OILED 10" CAST-IRON SKILLET OR A 9 X 13" GLASS BAKING DISH.
3. BAKE 30 MIN, UNTIL SET AND TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. LET FRITTATA STAND FOR 10 MIN, THEN CUT INTO WEDGES. MAKES 8 SERVINGS = 114 CALORIES