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Artichoke and Potato Frittata recipe
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To make Artichoke and Potato Frittata you will need
Ingredients
| 1/2 | cups | Artichoke hearts (you must thaw them if they are frozen) 6 to 8 of them | | 2 | tablespoons | Olive oil | | 1 | small | Potato, cooked and cubed | | 1 | teaspoon | Rosemary leaves, fresh and minced | | | Freshly ground black pepper to taste | | 3 | | Eggs | | 1/4 | teaspoons | Salt | | 2 | tablespoons | Mozerella cheese, shredded | | 1 | tablespoon | Freshly grated Parmesan |
| | GARNISH | | | | | Italian parsley, chopped |
Instructions
1. Bring a small saucepan of lightly salted water to a boil, and add the
artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse,
drain and pat dry. Set them aside.
Heat 1 tablespoon of the oil in a 10-inch skillet (preferable nonstick.)
Add the potato and rosemary, and saute until golden and crisp, about 3
minutes. Add the artichoke hearts and saute until golden, about 2 minutes.
Sprinkle with a pinch of salt and pepper and set aside.
3. Preheat the broiler.
4. Lightly beat the eggs with the 1/4 ts. and black pepper to taste. Heat
the remaining 1 tablespoon oil in the same skillet. Pour in the eggs and
cook, over medium-low heat, stirring lightly, just until the bottom is set,
3 to 4 minutes. The top should still be wet. Add the artichokes and
potatoes; sprinkle with the cheeses. Place the skillet under the broiler
and cook until the frittata is golden and sizzling, about 2 minutes.
Sprinkle with parsley, and serve immediately.
Enjoy your Artichoke and Potato Frittata
How much is in a cup?
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Tue 5 Aug 2008
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