Artichoke Frittatta
Recipe: #19210
May 22, 2015
Categories: Breakfast, Eggs, Artichokes, Italian, Gluten-Free, Vegetarian, Frozen Vegetables, Kosher Dairy, more
"From Dom DeLuise. You could also make this with asparagus, broccoli, or other vegetables."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (178.7 g)
- Calories 453.2
- Total Fat - 27.3 g
- Saturated Fat - 9 g
- Cholesterol - 304.9 mg
- Sodium - 505.9 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 0.7 g
- Sugars - 13.3 g
- Protein - 21.1 g
- Calcium - 318.8 mg
- Iron - 2.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Following directions on package, cook artichoke hearts until tender.
Step 2
Cut in half and set aside.
Step 3
Preheat broiler.
Step 4
In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
Step 5
In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
Step 6
Add cooked garlic and onion mixture and mix well.
Step 7
In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
Step 8
Add egg mixture.
Step 9
Reduce heat.
Step 10
Shake pan, cover and cook slowly for 10-15 minutes.
Step 11
Sprinkle top with remaining grated cheese.
Step 12
Place pan under broiler until puffed and golden brown.
Step 13
Shake pan to loosen frittata, and slip it onto a serving dish.
Step 14
Garnish with fresh basil leaves.
Tips
No special items needed.
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