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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 303 kcal
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
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.
Calories: 303 kcal | Carbohydrates: 7 g | Protein: 17 g | Fat: 23 g | Saturated Fat: 8 g | Cholesterol: 309 mg | Sodium: 654 mg | Potassium: 234 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1205 IU | Vitamin C: 13 mg | Calcium: 251 mg | Iron: 2 mg