This Artichoke Frittata is delicious, easy to make and great for a quick lunch, brunch, easy dinner or a potluck dish.
Ingredients: 6 Medium Artichokes ? Tsp Salt 2 Tbl Olive Oil 1 Tsp Black Pepper 3 Garlic Cloves, Peeled & Minced 1 Tbl Oregano, Chopped 3 Small Red Potatoes (About ? Lb),-Grated 1 Tbl Chives, Minced 1 Tsp Rosemary, Minced 8 Eggs, Well Beaten ? Cups Parmesan Cheese, Grated
Directions:
This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. Boil artichokes until just tender. Remove leaves and discard. Cut hearts into 1/2- inch cubes.
Heat the olive oil in a medium sized, heavy bottomed skillet over medium heat. Add the garlic and saut? until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saut? until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs.
To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Brown the top under your oven's broiler for a few minutes - Watch Closely!
Repeat until the egg is set. Serve hot or cold, cut into wedges.
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