Artichoke and Bay Scallop Frittata

A frittata transforms ordinary ingredients into something extraordinary every time!
8 eggs
1/4 cup light cream or half-and-half

1 cup diced onion
1 clove garlic, minced
1 12-oz can artichoke quarters, drained
1/2 lb bay scallops
1/3 lb Monterrey Jack cheese, diced 1/4-inch
1/4 tsp dried crushed red chili flakes

Preheat oven to 400F.

Whisk together the eggs and cream in a medium bowl and season lightly with salt and pepper to taste.

Heat a dash of olive oil in an oven-going non-stick skillet. Add the onion and sauté for 3-5 minutes, until softened and aromatic. Add the garlic and cook another 2-3 minutes.

Add the artichokes, scallops and cheese to the skillet and spread out evenly. Pour the eggs over the mixture and heat over medium-high het for a few minutes. When the edges begin to firm up a bit, sprinkle on the chili flakes and place pan in the oven.

Bake for about 30-40 minutes, until the frittata is nicely browned. Remove pan from the oven and transfer frittata to a serving platter.

Serves 4.