Everyone wins! Please review the Comment Policy. Lots there for even non-red meat eaters like me. This frittata is cheesy (but not overly so), packed full of veggies, fluffy, and The heat should be high enough to set the mixture, but low enough so that the edges don’t brown. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good. Prep: 6 minutes; Cook: 15 minutes. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Be careful not to overcook your frittata. Sauté the artichoke slices with 2 garlic cloves (coarsely chopped) and 3 tablespoons of extra virgin olive oil. What is the pattern? Hi Elise The combination of lemon and artichoke as left me wanting more so shall be exploring this combination in other forms. Thank you! You can also fry them or pickle them. What a fabulous dish. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. This Artichoke Frittata recipe does not have a crust, but does use a 1/2 cup of heavy cream. 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. Please try again later. 2 medium tomatoes, chopped 1 can (14 ounces) water-packed artichoke hearts, drained and chopped 1/4 cup crumbled goat cheese, divided 2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided First time commenting? Fresh, frozen or jarred artichokes make this the best Artichoke Frittata you will ever taste. You'll need to check every few minutes. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. It’s perfect for Springtime and is filled with delicious green veggies and tangy goats cheese. Preheat the broiler. 2 In a medium bowl, whisk together the eggs and the cottage cheese. Gingerbread Cookie Bars with Cream Cheese Frosting, Pork Tenderloin with Apples and Onions Recipe, Must Try German Farmer’s Breakfast Recipe , Amazing, 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices), 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices, 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme), 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer), 2 Tbsp all purpose flour (omit for gluten-free version), Fresh chopped chives or parsley for garnish. Your frittata is really gorgeous. Cook butter, oil and onion until soft in skillet. While still delicious, I need to stick it out next time. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. I use 2-3 jars of artichoke hearts and skip the crackers, … Hello! Di Truter. Combine the … The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Add the sliced leeks and gently cook until softened, about 10 minutes. Reduce heat to medium. I didn’t use the flour and opted for thyme as that is what I had one hand. Same goes for the artichokes. You’ll need to check every few minutes. Add the sliced leeks and gently cook until softened, about 10 minutes. Not fan? Can the frittata be made in advance, say the day before? This recipe makes 4 servings with 412 calories, 24g of protein, and 29g of fat each. The tough dark green tops are too tough to use in this recipe. If only my carb-hating body would let me eat it without dire consequences. From preparation to the plate, this recipe takes approximately 1 hour. Perfect for Spring! Enjoy! You could skip it if you wanted to. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer.. Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish. 5 Finish in the broiler: Place rack in upper third of oven. Season with salt and pepper and cook covered for 15 minutes. Have saved his beautiful ‘dawn in Dunnigan’ pic. Then gently slide the frittata onto a serving plate. Delicious! Frittata are so good served hot, warm, and room temperature, so they are great for staggered meals when everyone is arriving home at different times, not to mention leftovers are great the next day. Add the sliced leeks and gently cook until softened, about 10 minutes. 3. I’m fascinated with the addition of cottage cheese. Elise is dedicated to helping home cooks be successful in the kitchen. One question, Elise: what’s the importance of wiping out the pan after cooking the leeks in butter, only to add butter again? Combine eggs, chopped artichokes, sauteed onions and garlic, breadcrumbs,… 7. Have these ingredients delivered or schedule pickup SAME DAY! Hi Elise I am new at using leeks. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Does this recipe use globe or jerusalem artichokes? Lower the heat. Broil for 3 to 4 minutes until the top is lightly browned and the center has set. Cottage cheese. If you want to make the recipe using fresh artichokes, follow the directions on How to Trim an Artichoke to trim one artichoke. Combine eggs, chopped artichokes, sauteed onions and garlic, breadcrumbs, cheddar cheese, and seasonings, top with parmesan cheese, and bake for 30 minutes for a delicious appetizer. Heat oil in a medium ovenproof skillet over medium. (Be careful about the hot handle! 6 Serve: Remove pan from oven. I have been making this for 40 years!! Add the beaten eggs and with a wooden spoon mix eggs with artichokes to combine. If you can’t find frozen, you should be able to find canned artichokes, packed in water (not marinated in oil). If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. Thank you for sharing Elise! What parts of the leeks should I use in making this recipe. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Read more about our affiliate linking policy, Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta, Lemon Frittata with Leeks and Goat Cheese, 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices) (see, 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices, 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme), 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer), 2 Tbsp all purpose flour (omit for gluten-free version), Fresh chopped chives or parsley for garnish. Preheat oven to 350°F. Imagine: Cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Must also say thank you for this link to Hank’s website. A frittata should be firm enough to have structure, while at the same time, tender to the bite. Better yet, cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Preheat oven to 350°F. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Stir the artichokes and leeks into the egg  mixture. Elise Bauer is the founder of Simply Recipes. 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. Artichoke Leek Frittata! Frittata are one of my go-to items on “clean out the fridge” night before our next CSA produce box arrives. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. I still consider is a frittata though because if I ever make a quiche, I’d prefer a crust . Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Loved this one – I doubled artichoke and left out butter and cheese. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. … Also delicious cold the next day – possibly even better. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Frittatas, as simple as they seem, can be a challenge to pull off well. Can’t wait to try! Feb 1, 2018 - This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta from Kalyn's Kitchen, Lemon Frittata with Leeks and Goat Cheese from The Kitchn, Prosciutto and Artichoke Quiche from Healthy Delicious. Add the flour mixture to the egg mixture and whisk. (Be careful about the hot handle! I am gluten free and glad to read in the comments that I can leave out the flour. I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. Add the sliced leeks and gently cook until softened, about 10 minutes. I didn’t have leeks, but I had some leftover caramelized onions and they seemed to work just fine. Add the artichokes, leeks and garlic to the skillet, stirring until sauteed. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Continue cooking on low until cooked on the … I made this tonight – it was awesome. I also made this yummy spinach and artichoke frittata through the week for my boyfriend’s family. • Grease a 1 quart casserole or quiche pan with 1 TBSP butter • Drain artichokes, quarter them and place them in the bottom of the baking dish. This Easy Artichoke Frittata Recipe, is a fast and easy lunch or dinner idea. Remove the potatoes from the pan and set aside. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. The great thing about this frittata … Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. Please do not use our photos without prior written permission. I live in South Africa and receive your recipes via email..they are great and really “Simple”. When I was a kid we used to eat them raw, like a water chestnut or jicama. Not fan? Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Thanks, Anne. Transfer the frittata to the oven and bake until set and golden, 10 to 12 minutes. Must say that this frittata recipe is a real keeper! The frittata was easy and turned out wonderful! Cook the leeks in butter: In an 8 to 9-inch oven-proof stick-free pan (like hard anodized aluminum with stainless handle) or well seasoned cast-iron pan, melt butter on medium heat. Note that the color of the mixture may change, don’t worry if this happens, it will go back to normal when cooked. I love cottage cheese with eggs; great idea to use it here. Grease a 10 x 14–inch casserole dish with olive oil and set aside. In a small bowl, whisk together the flour, Parmesan, and baking powder. A healthy vegetarian lunch or dinner idea. Heat oil in a 22cm (top measurement) ovenproof frying pan over moderately high heat. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer. Cottage cheese. Pull up a chair! 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