ARTICHOKE FRITTATA
This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.
Provided by Jo Bice
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
- Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g
ARTICHOKE HEART FRITTATA
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
- Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
- Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
- Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams
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