6 oz. roasted bell peppers

1 small chopped onion

2 minced cloves garlic

4 eggs

2 C. shredded Cheddar cheese

1/4 C. dry bread crumbs

2 T. chopped fresh parsley

Dash hot pepper sauce

Freshly ground black pepper

 

Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 T. of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, and then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.