Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden

Featured Cheese
Original 8 oz.
California artichoke and chèvre frittata


  • 12 eggs
  • 1/3 cup heavy cream
  • 1 1/2 tsp kosher salt
  • 2 cups extra sharp white cheddar
  • 8 oz plain Laura Chenel goat cheese log
  • 1 jar marinated artichoke hearts


  1. Preheat the oven to 350F.
  2. Oil a casserole dish.
  3. Whisk the eggs, heavy cream, and kosher salt.
  4. Drain the artichoke hearts and spread them across the bottom of the casserole dish.
  5. Pour the egg mixture over the artichoke hearts.
  6. Spread the cheeses across the top of the frittata.
  7. Bake at 350F for 45 minutes. Allow to rest for 15 minutes, then serve.
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