Artichoke Frittata Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 1

Ingredients

Frittatas are frequently made with seasonal vegetables such as artichokes or possibly asparagus in spring and wild mushrooms or possibly bell peppers in the fall. They are easy to make and offer an impressive presentation.
6 x Large eggs
2 Tbsp. half-and-half
1/4 c. grated parmesan cheese
3/4 tsp salt
1/2 tsp freshly grnd black pepper
1 Tbsp. butter

1 Tbsp. extra-virgin extra virgin olive oil
1/4 x yellow onion, finely minced
1 x clove garlic, chopped
2 c. water-packed or possibly frzn artichoke hearts, liquid removed and cut lengthwise into quarters
1/4 c. minced fresh Italian (flat-leaf) parsley (divided)
1 Tbsp. minced fresh thyme leaves (divided)

In large bowl, beat together Large eggs, half-and-half, cheese, salt and pepper till just blended.
Heat butter with oil in 10 inch skillet over medium-high heat. When butter foams, add in onion and saute/fry till translucent/soft, 3 to 4 min. Add in garlic and saute/fry 1 minute.
Distribute artichoke hearts proportionately over bottom of skillet, then pour egg mix over them. Reduce heat to low and cook till Large eggs are just hard around edges, about 3 to 4 min. Using spatula, lift edges of Large eggs and tilt skillet to let uncooked Large eggs run beneath. Continue cooking another 4 to 5 min or possibly till egg mix is nearly set. As an alternative, cook the top under a broiler.
Invert a plate on top of skillet, and holding plate and skillet together firmly with potholders, flip them, turning frittata out onto plate. Sprinkle half the herbs into skillet and then slide frittata back into skillet with cooked side up. Cook another 1 to 2 min. Invert flat plate over pan and flip again. Sprinkle with remaining herbs. Cut into wedges and serve immediately or possibly at room temperature.