Prosciutto and Artichoke Fritatta

Angi's Prosciutto and Artichoke Fritatta

*You need a skillet/pan that can go from stove top to oven.

Serves 4-5

10 eggs (you can use eggs substitute but it will not come out as firm as using real eggs)
1 jar artichoke hearts (in brine) - - side note: you can use 1 fresh but you have to cook it first!
1 package prosciutto (about 6 oz.)
Splash of milk (or water if you are trying to lower the fat content)
1/2 a medium onion, diced
1 tablespoon of minced garlic (or 1 clove of fresh garlic)
2 or 3 good shakes of Adobo seasoning
1 or 2 good shakes of Cumin or Chili Powder (optional but adds a nice flavor!)
Salt and fresh ground pepper to taste
A dash of olive oil
Shred about 10 ounces of your favorite cheese.

Preheat oven to 350 degrees

Dump the artichoke into a strainer. Let the brine drain off and dump onto a pile of paper towels to get the excess. (Too much brine will make your fritatta bitter!)

Cut prosciutto slices into smallish pieces. I use a pair of kitchen scissors to get the size I like. Put a dash of olive oil into an oven safe skillet on the stove over medium heat. Saute the onion until it starts to get soft. Add the prosciutto and get it nice and warm; stirring often to keep from burning. Add garlic and artichoke.

While garlic is getting soft in the pan, whisk 10 eggs with the remaining seasonings, milk, and half the cheese. Dump this all in the pan and treat like scrambled eggs for a minute or two while it starts to set up. The idea here is to get it mostly cooked before it goes in the oven. Once it starts to set up, scrape the pan and move all the ingredients around. Do this two more times or so. It should still be slightly runny when you put it in the oven so it can set up correctly.

Put in preheated oven for about 30 minutes. You should check it after about 20 minutes, since all ovens are different. It looks like an egg pie when done. NO runny spots when you move the pan around.

Take out of oven (use hot pads!!!!!) and put on a heat resistant surface. Run a spatula around the edges of the pan to loosen. You can also push the spatula under the eggs if you have a crappy pan. Let this rest for about 5 minutes before putting a plate on top of the pan and turning it out. (Flip it over!)

Use your spatula to pound on the bottom of the pan if it doesn't come out.

Use the rest of the cheese on the top of the fritatta and let melt.

Enjoy!