Artichoke Frittata

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
606
FAT
143%
CHOL
338%
SOD
38%

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Ingredients for 4 servings

Two boxes frozen artichoke hearts (9 ounce each), thawed and quartered

1/4 cup flour

1/4 cup extra virgin olive oil (EVOO)

12 large eggs

1/2 cup heavy cream

1/2 cup grated Pecorino Romano cheese

1/4 cup flat leaf parsley, chopped

1 pinch nutmeg

Salt and pepper

Lemon wedges, for serving

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