I find that a frittata and a fresh salad make the perfect summer brunch or lunch. This recipe, from the San Francisco Cookbook, is delicious!

Artichoke Frittata

3 6 oz jars marinated
artichokes, drained and
finely chopped
(discard tough leaves)

1/2 lb sharp cheddar cheese, grated

1 med onion, finely chopped

4 eggs, lightly beaten

6 soda crackers, finely crushed

Dash of Tabasco sauce

Salt and pepper to taste

Preheat oven to 325. Mix ingredients well and pour into buttered 8 inch sq baking pan. Bake at 325 for 1 hour. Cut into small squares and serve hot or at room temperature.


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