Artichoke Frittata / Breakfast Burrito

This frittata recipe was originally an appetizer. It stuck to the pan when I tried to flip it over, so I continued cooking it like scrambled eggs. Then, we made breakfast burritos the next morning, which turned out pretty awesome.

1 can artichoke hearts, drained

3 tsp. olive oil, divided

1/2 cup minced green onions

5 eggs

1/2 cup shredded mozarella cheese

2 tbsp. fresh grated Parmesan cheese

1 tbsp. minced fresh parsley

1 tsp. salt

Pepper

Flour tortillas

1. Chop artichoke hearts, set aside.

2. Heat 2 tsp. oil in 10 inch skillet over medium heat. Add green onions, cook and stir until tender. Remove from skillet.

3. Beat eggs in medium bowl until light. Stir in artichokes, green onions, cheeses, parsley, salt and pepper to taste.

4. Heat remaining 1 tsp. oil in same skillet over medium heat. Pour egg mixture into skillet. Cook 4 to 5 minutes until bottom is lightly browned. Place a large plate over the skillet. Invert frittata onto plate. Return frittata, uncooked side down to skillet. (This is the part that didn't work for me). Cook about 4 minutes more until center is set.

For an appetizer, cut into wedges and serve. For breakfast, cook and serve in a flour tortilla.