How To make Artichoke Frittata
6 md Artichokes
2 tb Olive oil
3 Garlic cloves, peeled,
-minced 3 sm Red potatoes (about 1/2
-pound), grated 8 Eggs, well beaten
1/2 ts Salt
1 ts Freshly ground black pepper
1 tb Chopped fresh oregano
1 tb Minced fresh chives
1 ts Minced fresh rosemary
This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. Prepare artichokes (see recipe for Young Artichokes and Fava Beans Stewed in Olive Oil) and cut them into 1/2-inch cubes. Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute 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. Repeat until the egg is set. Serve hot or cold, cut into wedges. Serves 4. PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber. From the San Francisco Chronicle, 4/23/93. Posted by Stephen Ceideberg; May 11 1993.
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Artichoke Frittata Recipe
Today I would like to share with you my Artichoke Frittata Recipe.
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Frittata with Artichokes and Tomatoes
This recipe is from the Foods That Fight Cancer program. This program is an initiative of Colorectal Cancer Canada: a non-profit organization dedicated to raising awareness and education about colorectal cancer, supporting patients and their caregivers and advocating on their behalf.
Colorectal cancer is the 2nd leading cause of cancer death in Canada. However, it is around 90% treatable and beatable when caught early. You can also lower your risk of developing this type of cancer. In fact, the World Cancer Research Fund has put forward clear recommendations indicating that a healthy diet can help lower your risk of developing cancer, particularly cancers of the digestive system.
We hope this delicious recipe will encourage you to include more foods that fight cancer in your cooking!
For more recipes and information: foodsthatfightscancer.ca
This recipe was developed by George Brown College’s Food Innovation and Research Studio’s chefs and this collaboration was possible thanks to the generous financial support of Helderleigh Foundation.
Easy Breakfast Frittata
Here is what you'll need!
EASY BREAKFAST FRITTATA
Serving 8
INGREDIENTS
6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips of bacon, diced
1 cup onion, diced
½ cup tomatoes, diced
4 cups spinach
½ cup cheese, shredded
Topping
Green onions
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk the eggs, heavy cream, salt, and pepper, and set aside.
In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
Add onions to the same pan and cook until translucent.
Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
Add the bacon back into the pan. Blend together.
Add the eggs and cheese into the pan.
Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
Top off with green onions, if desired, and enjoy!
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The Ghan
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Mario Batali Cooks a Chorizo + Jalepeño Frittata with Garlicky Artichoke Bruschetta
Mario makes a rich, spicy chorizo frittata and a zesty grilled artichoke bruschetta, based on ingredients suggested by Debi from Snowflake, Arizona.
“Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and he might whip up a custom recipe just for you!!
Thanks to our delicious partners at Eataly for making Taking Requests possible and for always providing the best ingredients!
Meatless Monday - Artichoke Frittata
I was asked to participate in this challenge with Mrs. Lori at Whippoorwill Holler, Linda at The Little Homestead, and Leslie at The Farming Pastor’s Wife. We want to give ideas for economical, meatless meals, many that can be made right out of your pantry.
Ingredients:
2 8 oz jars of marinated artichoke hearts
1 small onion
2 cloves garlic
6 eggs
2 cups shredded cheddar cheese
1/4 cup parmesan cheese
Pinch pink salt
1/2 tsp pepper
1 1/2 tsp oregano
A few shakes hot sauce
1 tsp dehydrated leeks - optional
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Lori at Whippoorwill Holler:
Leslie at The Farming Pastor’s Wife:
#Meatlessmonday #TheLittleHomestead #WhippoorwillHoller #TheFarmingPastorsWife #ArtichokeFrittata
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