On Saturday I hosted a holiday party at My Great Gatherings in Annapolis, MD. I shared my favorite tips for celebrating an economical Thanksgiving and a festive Christmas! The caterer was The Main Ingredient. They supplied terrific food, including a wonderful recipe for a Spinach and Artichoke Frittata. I've had a lot of requests for the recipe below. They also had a FANTASTIC server, Connie King, who was a great help and a wonderful person.
I hope you all have a wonderful Thanksgiving, and don't forget to take time to be grateful for the family, love and support you have in your life!
This makes enough for about 40 bite size triangles, hors d'oeuvres size.
Spinach and Artichoke Frittata
12 Eggs
6 cups of Cheddar Cheese
3/4 cups of Bread Crumbs
1 cup of melted Butter
3 #'s of Artichoke Hearts
3#'s of Spinach, frozen chopped is best
1-1 1/2 cups of chopped Onion
1 1/2 tsp. fresh Garlic
1 1/2 tsp. Oregano
1 1/2 tsp. Tabasco
Salt and Pepper to taste
Grease a 9X13' baking pan. Bake at 375 until firm.