Ingredients
- 1 Tablespoon olive oil
1/2 medium onion, diced
Two garlic cloves, minced
One 14-ounce can artichoke hearts, drained, chopped
4 eggs, beaten
1 Tablespoon flour
1/8 teaspoon Kosher salt
1/4 teaspoon oregano, dried
1/8 teaspoon tarragon
1/8 teaspoon lemon pepper
1 Tablespoon fresh parsley, minced
1/4 cup nonfat milk
1/2 cup feta cheese, crumbled
1/4 cup Parmesan cheese, shredded
Description
Rich & Eggy...studded With Artichoke Hearts And Melting Feta Cheese. Pair With Whole Wheat Toast And A Fruit Salad For Your Family And You've Got A Quick And Nutritious Brunch Or Light Supper. From Linda Http://www.beforeandafterhelp.com/index.php?&showto
Spark Recipes
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