Eggs with Artichoke, Tarragon, and Parmesan
A creamy artichoke and eggs casserole that is flavored with fresh tarragon and parmesan cheese. Simply, saute some onions with artichoke hearts, mix them with eggs, and bake for a next-level egg casserole. Ready in under 45 minutes and perfect for a delicious weekend breakfast.
Servings: 4 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium red onion thinly sliced
- 1 cup artichoke hearts – cooked – I used a (13.75 oz.) can cut in to small pieces
- 1 tablespoon a little more for sprinkling on the omelet tarragon, minced
- 7 large eggs
- 1/2 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly grounded
Instructions
- Preheat the oven to 400 °F.
- Butter a 9X9 inch (or any other that is not too big) baking dish.
- Heat olive oil in a large non-stick skillet. Add the minced onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.
- Add artichoke hearts and tarragon. Cook for 5 minutes until artichoke hearts are soft and fragrant.
- As the vegetables are cooking, whisk eggs, half and half, and salt and pepper.
- Add the vegetable mixture in to the egg mixture and give it a big stir.
- Pour the mixture into the buttered pan and place it in the oven.
- Bake for 25-30 minutes until the edges of the omelet is golden.
- Let it cool for 5 minutes, cut into small squares and serve.
Nutrition
Calories: 303kcal | Carbohydrates: 7g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 309mg | Sodium: 654mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1205IU | Vitamin C: 13mg | Calcium: 251mg | Iron: 2mg
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