Eggs with Artichoke, Tarragon, and Parmesan

A creamy artichoke and eggs casserole that is flavored with fresh tarragon and parmesan cheese. Simply, saute some onions with artichoke hearts, mix them with eggs, and bake for a next-level egg casserole. Ready in under 45 minutes and perfect for a delicious weekend breakfast.

📝 Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 medium red onion (thinly sliced)
• 1 cup artichoke hearts – cooked – I used a (13.75 oz.) can (cut in to small pieces)
• 1 tablespoon a little more for sprinkling on the omelet tarragon, minced
• 7 large eggs
• 1/2 cup half and half
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper (freshly grounded)

👨‍🍳 Instructions

1. 1Preheat the oven to 400 °F.
2. 2Butter a 9X9 inch (or any other that is not too big) baking dish.
3. 3Heat olive oil in a large non-stick skillet. Add the minced onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.
4. 4Add artichoke hearts and tarragon. Cook for 5 minutes until artichoke hearts are soft and fragrant.
5. 5As the vegetables are cooking, whisk eggs, half and half, and salt and pepper.
6. 6Add the vegetable mixture in to the egg mixture and give it a big stir.
7. 7Pour the mixture into the buttered pan and place it in the oven.
8. 8Bake for 25-30 minutes until the edges of the omelet is golden.
9. 9Let it cool for 5 minutes, cut into small squares and serve.