Monday, March 26, 2012
These yummy things are supposed to be an appetizer I think, but we have been eating them for breakfast. Did I mention they are super easy to make?
I do have some modifications on this one (mainly because I am lazy about fresh herbs). The recipe calls for one slice of whole wheat bread, but since someone is trying to minimize the carbs, I leave them out, and it still tastes good. However, I have made these before with the whole wheat bread, and as a lover of all-things-carbs, I would probably rather include them. I also use dried parsley because I never have the fresh stuff on hand, but I have a Costco-size container of the former. Finally, instead of chopped garlic, I used the pre-minced stuff. Yes, I am lazy!!!
adapted from Food Network Kitchens
1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs
Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.