Artichoke Frittata

Title:
Artichoke Frittata

Yield:
6 Servings

Categories:
Vegetarian,
Vegetables




Ingredients:





     2 md Onions


     1 lb Red potatoes, small


     2 tb Olive oil


     1 lg Clove garlic; finely chopped


     1 ts Salt; or to taste


 1 1/2 c  Artichoke hearts, marinated;


          -well drained


    10    Eggs


   1/4 c  Flat-leaf parsley; chopped


   1/3 c  Parmesan cheese; grated


          Black pepper to taste






 Peel, quarter, and slice the onions. Scrub the potatoes, and if they are


 very samll, cut in 1/4-inch slices; if they're larger, quarter them


 lengthwise, then slice them.


 


 Heat 1 1/2 tablespoons olive oil in a large non-stick saute pan. Cook the


 onions, potatoes, and garlic in the oil, with a little salt, stirring them


 often until they are tender.


 


 Drain the marinated artichoke hearts well and trim off any tough, fibrous


 leaves. Quarter the artichoke hearts and add them to the potatoes and


 onions in the pan; stir everything together, then remove the pan from the


 heat.


 


 Beat the eggs in a large bowl with 1/2 teaspoon of salt, the chopped


 parsley, grated Parmesan cheese, and black pepper to taste. Add all the


 vegetables in the pan to the eggs, and stir it all together.


 


 Clean the saute pan to remove the starchy residue from the potatoes, wipe


 it dry, and then heat the remaining 1/2 tablespoon of olive oil in it. Pour


 in the egg and vegetable mixture, spreading it evenly, lower the heat to a


 very small flame, and cover the pan. Cook the frittata for 8-10 minutes, or


 until the eggs at the top are almost set.


 


 Put the pan under a hot broiler for a few minutes to finish the frittata.


 It should be just slightly golden brown on top. Loosen the frittata gently


 with a knife or spatula until it moves freely in the pan, then slide it out


 onto a platter or place a platter over the pan and invert. Cut the frittata


 in wedges to serve.


 


 This is best eaten warm or at room temperature, so if you are taking it to


 a picnic, pack it into the hamper rather than the cooler. If you must keep


 it longer than a few hours, refrigerate it but allow it to come to room


 temperature before serving for best flavor.


 


 Source: "The New Vegetarian Epicure" by Anna Thomas


   Posted to MM-Recipes Digest V3 #266


 


   Date: Sun, 29 Sep 1996 02:18:05 +0000


 


   From: Linda Place