Artichoke & Herb Frittata
Serves 4
This is a fast and easy lunch or dinner
Prep time: 25 minutes
Cook time: 15 minutes
Ingredients:
| 6 |
eggs |
1/2 |
teaspoon salt |
| 1/2 |
teaspoon freshly ground black pepper |
3 |
tablespoons olive oil |
| 2 |
small leeks or 1 large, halved lengthwise, well rinsed and sliced into thin half rounds (equal to 2 cups plus 2 tablespoons) |
1 |
9-ounce package frozen artichoke heart quarters, defrosted, drained well, and squeezed dry |
| 1/4 |
cup chopped fresh mint leaves |
|
|
- Heat broiler. Whisk eggs, salt, and pepper in a large bowl.
- Cook sliced leeks in 2 tablespoons of the oil in a 10-inch nonstick skillet with ovenproof handle over medium-high heat until tender, about 5 minutes.
- Cut artichoke hearts into thin wedges and add to skillet. Cook 3 minutes longer, until slightly golden.
- Remove mixture from pan. Quickly wipe out pan with paper towels and return to medium-low heat. (This will reduce the darkening effect that the artichoke has on the egg.)
- Add remaining tablespoon oil and swirl to coat pan. Pour in eggs, then sprinkle with artichoke mixture and mint. Using a heatproof spatula, bring cooked edges of egg toward center, allowing raw egg to run to edges. Continue cooking until frittata is set on the bottom, but not top, about 4–6 minutes.
- Place pan directly under broiler, and cook just until top is set, 1–2 minutes. Let stand 5 minutes. To serve, slide frittata onto a serving platter and cut into wedges. May also be served room temperature.
