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Artichoke and Mushroom Frittata
- 4 tablespoons extra-virgin olive oil, divided
- 8 baby artichokes, trimmed, halved
- 2 garlic cloves, chopped
- 6 large eggs
- 4 tablespoons coarsely grated sharp cheddar cheese, divided
- 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
Directions:View on Bon Appetit
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