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Artichoke Fritatta "Muffins"


These are great for brunch or even a dinner side dish!

1 can artichoke hearts, drained and chopped
4 oz. chopped pancetta
2 t. vegetable oil
1/2 t. baking powder
1/4 c. milk
8 large eggs
salt and pepper
2 oz. grated gruyere or parmigiano
24 grape or cherry tomatoes

Preheat oven to 375.
Spray a 12 cup muffin tin
Heat artichokes and pancetta in 1 T. olive oil and cook until pancetta is cooked. Divide mixture into 12 muffin cups.


Whisk together remain ingredients, except cheese and tomatoes. Pour mixture into muffin cups. Divide grated cheese into top of each muffin cup, and press into egg mixture. Cut tomatoes in half and place two in each muffin cup.

Bake for 20 minutes until browned and set.


Comments (2)


Those look really good!

I'm definitely going to make these when I get home, that is if I go back to CA!

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