| 2 jars | (6 oz. each) marinated artichoke hearts |
| 1 onion (8 oz. | ), peeled and chopped |
| 1 tablespoon | Minced garlic |
| 6 | Large eggs |
| 1/4 cup | Fine dried bread crumbs |
| 1/2 teaspoon | Hot sauce |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Pepper |
| 1/4 teaspoon | Dried oregano |
| 2 cups | Shredded cheddar cheese |
| 1/4 cup | Shredded parmesan cheese |
1. Drain artichoke hearts, reserving 2 tablespoons marinade; discard remaining marinade. Coarsely chop artichoke hearts. In a 10- to 12-inch nonstick, ovenproof frying pan over medium-high heat, frequently stir onion and garlic in reserved marinade until onion is limp, about 5 minutes.
2. Meanwhile, in a large bowl, whisk together eggs, bread crumbs, hot sauce, salt, pepper, oregano, and cheddar cheese. Stir in artichokes. Pour evenly into pan with onion mixture. Sprinkle parmesan cheese over the top.
3. Transfer pan to a 350[degrees] regular or convection oven and bake until center of frittata is set and top is lightly browned, about 30 minutes.
4. Serve warm or at room temperature; cut into 12 wedges.