Meals Matter

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Contributed By: elise1432
Food Network

Ingredients

1 Slice whole wheat bread, crusts removed

1/4 teaspoon Dried oregano leaves

1 (6-ounce) jar Oil-marinated artichoke hearts, drained, rinsed, and chopped

1/3 cup Freshly grated Parmesan (about 1 1/4 ounce)

2 tablespoons Chopped fresh flat-leaf parsley

1 tablespoon Extra-virgin olive oil

1/2 Small onion, chopped

1 clove Garlic, chopped

1/2 teaspoon Kosher salt

1/4 teaspoon Red pepper flakes

3 Large eggs

Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.

Preparation

Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.

Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.

Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

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