A Cookbook for Breakfast, Pastries and Bread Lovers
Who better to write a cookbook with fabulous breakfast goodies than the Eight Broads in the Kitchen? These fabulous tomatoes (whom we interviewed a while back) all own award winning inns all over the country, and have cracked over a million eggs. And now they’re sharing some of their favorite recipes that wow their guests. Get the book now.
Here’s a great artichoke frittata recipe from the book,that’sgreat for breakfast, brunch, and Super Bowl parties too.
- 1 cup salsa
- 1 (14-ounce) can artichoke hearts, drained and chopped into bite-size piexes
- 1 ½ cups Monterey Jack Cheese
- 6 Eggs
- 1 cup sour cream
Preheat oven to 360 degrees.
Spray a 9×13 inch glass baking dish with nonstick spray. Spread salsa evenly in bottom of dish and sprinkle with artichokes and cheeses.
In a medium bowl, beat eggs and sour cream. Pour egg mixture over artichokes and cheese.
Bake for 30 to 40 minutes or until set and slightly brown.