Artichoke Rosemary and Garlic Frittata
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- 8 large eggs
- ½ cup plain yogurt or crème fraîche
- kosher salt and black pepper
- 1 cup Parmesan, shredded
- 2 tablespoons minced fresh rosemary
- 12 ounces marinated artichoke hearts, drained and patted dry
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