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| 12 x ca. 30 g | Marinated artichoke hearts; sliced thickly or quartered |
| 1 mittel | Onion; chopped coarsely |
| 3 | Pickled jalapenos; sliced into rings |
| 5 | eggs |
| 3/4 Teelöffel | salt |
| | Fresh-ground black pepper to taste |
| 2 Esslöffel | flour |
| 6 x ca. 30 g | cheddar grated |
| 1 x ca. 30 g | parmesan grated |
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Adapted from The Vegetarian Epicure Book 2 by Anna Thomas
Drain 1/4 c oil from the artichoke hearts and heat it in a skillet. Saute onions until they are beginning to color.
Combine eggs with salt, pepper, and flour and beat until smooth. Add cheeses.
Spray or grease an 8x8 baking dish. Put artichokes, onions, and jalapenos in the baking dish, and pour egg-cheese mix over. Bake at 350 for 25 minutes, or until completely set, golden brown, and slightly crusty on top. Serves 8-10 as an appetizer, or 4-6 otherwise.
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