• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Artichoke and Potato Frittata

  • Recipe Submitted by on

Category: Eggs, Vegetables

 Ingredients List

  • 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


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.

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