Artichoke Heart & Parmesan Frittata

Behold, the frittata. I think it’s my new favorite thing to make.

I found this recipe while reviewing a pre-release copy of Eating Well: Fast & Flavorful Meatless Meals. However, I didn’t like the idea of using egg whites–I knew I had seen a “master frittata recipe” in Recipes from America’s Small Farms, so I looked it up and sort of combined the two recipes. Here’s what I came up with:

Ingredients:

• 6 large eggs
• 1/2 cup freshly grated Parmesan cheese, divided
• 1 Tbsp parsley, chopped
• 1/2 tsp salt
• pepper to taste
• 2 tsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 14-oz can of artichoke hearts, rinsed and chopped
• olives, chopped (optional, I wish I’d had some!)

Directions:

1. Preheat your broiler.
2. In a small bowl, whisk together the eggs, salt, pepper, parsley, and 1/4 C of the parmesan cheese.
3. In a large skillet that’s ovenproof, heat the oil; saute’ the onions until soft and add the garlic; then add the artichokes and heat through.
4. Add the egg mixture; cover and cook on medium for about 8 minutes or until it’s mostly set.
5. Take the cover off, sprinkle remaining 1/4 C of cheese, and put under the broiler until golden brown–just a few minutes.

The Verdict: This went together very quickly and tasted wonderful. I thought it could have used some chopped tomatoes on top; DH added MORE Parmesan to his. I see many more frittatas in my future, and although I loved this flavor combination, Recipes from America’s Small Farms pointed out that you can use pretty much any vegetable that you have laying around, and can mix and match various cheeses and herbs.

Related posts:

1. Italian Parmesan Bread
2. Savory Squash Bread Pudding
3. Zucchini Garden Chowder

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