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Artichoke Frittata
Makes 6 servings
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Ingredients
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1
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can (14 ounces) artichoke hearts, drained and rinsed
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Olive oil
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1/2
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cup minced green onions
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5
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eggs
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1/2
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cup (2 ounces) shredded Swiss cheese
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2
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tablespoons grated Parmesan cheese
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1
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tablespoon minced fresh savory or 1 teaspoon dried savory leaves
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1
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tablespoon minced fresh parsley
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1
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teaspoon salt
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Black pepper to taste
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1. Chop artichoke hearts; set aside.
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2. Heat 1 tablespoon olive oil in 10-inch skillet over medium heat. Add green onions; cook until tender. Remove with slotted spoon; set aside.
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3. Beat eggs in medium bowl. Stir in artichokes, green onions, cheeses, herbs, salt and pepper.
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4. Heat 1-1/2 teaspoons olive oil in same skillet over medium heat. Pour egg mixture into skillet. Cook 4 to 5 minutes or until bottom is lightly browned. Place large plate over skillet. Invert frittata onto plate. Return frittata, uncooked side down, to skillet. Cook about 4 minutes more or until center is just set. Cut into 6 wedges to serve.
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© Publications International, Ltd.
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Click here for printable version