Artichoke Frittata
This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. 32
32
Ingredients
| 6 | medium |
artichokes
|
* |
| 2 | tablespoons |
olive oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | small |
red skinned potatoes
grated, (about 1/2 pound) |
* |
| 8 | large |
eggs
well beaten |
|
| ½ | 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 ½-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.
Nutrition Facts
Serving Size 116g (4.1 oz)Amount per Serving
Calories 23464% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 423mg
141%
Sodium 440mg
18%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
6%
Sugars g
Protein
28g
Vitamin A 12%
•
Vitamin C 8%
Calcium 9%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
