Artichoke Frittata

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

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45 minutes Prep: 15 minutes Cook: 30 minutes

234 calories per serving view nutrition facts

Ingredients

6	medium	artichokes
2	tablespoons	olive oil
3	each	garlic cloves	minced
3	small	red potatoes	grated, (about 1/2 pound)
8	large	eggs	well beaten
1/2	teaspoon	salt
1	teaspoon	black pepper	freshly ground
1	tablespoon	oregano	chopped fresh
1	tablespoon	chives	minced fresh
1	teaspoon	rosemary leaves	minced fresh

Directions

Prepare artichokes 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 sauté until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; sauté 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.

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