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1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves 1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped 1/3 cup freshly grated Parmesan (about 1 1/4 ounce) 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil 1/2 small onion, chopped 1 clove garlic, chopped 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 3 large eggs Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin. Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley. Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture. Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm. Copyright 2004 Television Food Network, G.P. All rights reserved.
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