Ingredients
Inn of Silent Music Tylerton, Smith Island, Maryland 4 Servings 1 cup canned artichoke hearts in water 6 eggs 1/4 cup half-and-half 1/4 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground nutmeg 1 cup shredded white cheddar cheese 1/4 cup grated Parmesan cheese Spread artichokes in well-greased individual au gratin dishes. Sprinkle grated cheddar cheese on top. In bowl beat eggs with milk, half-and-half, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan. Bake at 350F until frittata is puffy and lightly browned and center feels firm (about 20 minutes). Serve at once
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