Artichoke and Potato Frittata

Title:
Artichoke and Potato Frittata

Yield:
2 Servings

Categories:
Vegetables,
Eggs




Ingredients:





   1/2 c  Artichoke hearts (you must


          -thaw them if they are


          -frozen) 6 to 8 of them


     2 tb Olive oil


     1 sm Potato, cooked and cubed


     1 ts Rosemary leaves, fresh and


          -minced


          Freshly ground


          -black pepper to taste


     3    Eggs


   1/4 ts Salt


     2 tb Mozerella cheese, shredded


     1 tb Freshly grated Parmesan





----------------------------------GARNISH----------------------------------


          Italian parsley, chopped





 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.


 


 From the book "The New Basics cookbook" by Julee Rosso amd Sheila Lukens


 Wonderful book, I highly reccomend it.


 


 MM format courtesy Mary Riemerman


 Posted to recipelu-digest by GramWag 
on Mar 18, 1998