Artichoke Frittata (Crustless Quiche)
1 (14 ounce) can artichoke hearts, thoroughly drained and chopped
2 tablespoons vegan butter
1/2 small onion, chopped
2 tablespoons garlic, minced
salt and pepper, to taste
4-5 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1/2 cup vegan shredded cheese
1. Preheat oven to 325 degrees F, and lightly grease a 9" glass pie dish. Gently squeeze the excess liquid from the artichokes after removing them from the can.
2. Melt butter in a small sauce pan over medium-low heat. Saute garlic and onions for a couple of minutes or until onions are slightly tender. Add artichokes and saute for another minute. Remove from heat. Add salt and pepper, to taste.
3. Pour onion mixture into pie dish and spread evenly to coat the bottom. Prepare egg replacer and slowly pour into pie dish. Sprinkle cheese on top.
4. Bake for 25 minutes, or until inserted toothpick comes out clean and cheese is lightly browned.
Enjoy! This recipe is pretty versatile. I imagine mushrooms would be a yummy addition. The artichoke and garlic fusion tastes incredible.