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.
How To make Artichoke Frittata's Videos
Artichoke Frittata no. 2 - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Frittata Recipe no. 2.
A recipe from the KC Breakfast collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
6 : Extra-large Eggs
Freshly Milled Black Pepper
3 tb : Freshly Grated Parmigiano
2 tb : Coarsely Chopped Fresh
3 : Artichokes; About 1/2 Pound
1 tb : Chopped Fresh Marjoram, Or;
1 ts : Salt
4 tb : Extra-virgin Olive Oil
1 tb : Freshly Squeezed Lemon Juice
1 lg : Onion,; Finely Chopped
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GET THE RECIPE ►►
00:00 - Introduction
00:22 - Prepping the Ingredients
02:25 - Building the Frittata
09:00 - Taste Test!
PREP TIME: 15 minutes
COOK TIME: 20 minutes
MAKES: One 12-inch frittata
INGREDIENTS:
8 large eggs
1/2 cup sour cream
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 ounces (about 1 cup) mozzarella cheese, grated, divided
2 ounces (about 1/2 cup) Parmesan cheese, grated
2 tablespoons unsalted butter
1/2 medium yellow onion, finely diced
5 ounces (about 5 cups, packed) baby spinach
Two 10-ounce jars (about 1 cup) whole artichoke hearts, drained and coarsely chopped
1 cup (about 1 ounce) arugula
1 teaspoon extra-virgin olive oil
Flaky salt, for finishing
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