Artichoke and Potato Frittata

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Title: Artichoke and Potato Frittata
Yield: 2 Servings
Categories: Vegetables, Eggs


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
Freshly ground
-black pepper to taste
3 Eggs
1/4 ts Salt
2 tb Mozerella cheese, shredded
1 tb Freshly grated Parmesan

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