Surprise mom with this easy frittata

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For Mother’s Day this year,  make a delicious yet easy frittata for brunch instead of breakfast in bed.

Cheddar, Olive & Artichoke Frittata

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

2 tablespoons olive oil or butter

½ cup chopped onion

5 eggs (or 3 eggs and 2 egg whites)

¼ cup milk

1 jar (6 ounces) marinated artichoke hearts, drained, coarsely chopped

½ cup halved pitted kalamata or black olives

¼ teaspoons freshly ground black pepper

1¾ cups (7 ounces) Sargento Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese, divided

Preheat oven to 350°F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.

Beat together eggs and milk in a medium bowl. Stir in artichoke hearts, olives and pepper; mix well. Stir in 1 cup cheese.

Pour mixture into skillet; mix well. Cook 2 minutes.

If skillet is not ovenproof, wrap handle with foil. Transfer skillet to a preheated 350-degree F oven; bake 12 to 14 minutes or until center is just set.

Sprinkle remaining cheese over frittata; return to oven and bake 2 minutes or until cheese is melted. Cut into wedges to serve.