Ingredients

• 2 cans artichoke hearts, drained and chopped
  
• 10 eggs, whisked together in a large mixing bowl
  
• Hot sauce
  
• 1/2 cup dried bread crumbs
  
• 1/2 tsp salt
  
• 2 tbsp garlic
  
• 2 tbsp artichoke water (drained from the cans of artichoke hearts)
  
• 1 sweet onion, chopped
  
• 1/2 cup grated Parmesan cheese
  
• 2 cups shredded Mexican blend cheese
  

Equipment

• Large skillet
  
• Large mixing bowl
  
• 9x13-inch casserole dish
  

1. Preheat oven to 350ºF.
2. Sauté artichoke hearts, garlic, onion and artichoke water reserve together in a large skillet over medium heat. Cook until onions and garlic are soft.
3. Meanwhile, add salt and the desired amount of hot sauce to the bowl of whisked eggs. Stir in the shredded Mexican blend cheese only (keeping Parmesan cheese to the side).
4. Add the sautéed artichoke hearts, garlic and onion to the bowl of eggs. Stir.
5. Pour contents of bowl into a 9 x 13-inch casserole baking dish. Evenly distribute the Parmesan cheese and bread crumbs on top.
6. Place dish in preheated oven and bake for 30 minutes or until eggs are firm and bread crumbs have turned golden brown. Serve warm, cold or at room temperature.

1. To make a non-vegetarian version, add a cup diced ham or shredded chicken breast to the casserole before baking.c

2. To keep it vegetarian but with a slightly meatier flavor, add one cup of sliced mushrooms or a can of cream of mushroom soup.c Cook the mushrooms first to soften them.

3. Substitute different cheeses for the Mexican blend. Choices can include cheddar, swiss or a mix of Italian cheeses. You can add more or less cheese, depending on your preference.c

4. Add parsley.c