Potato Artichoke Frittata
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I just love making frittatas for breakfast or dinner. They are quick and easy, much lower fat than quiche, and pack a good dose of protein. They have the added bonus of being a one-pan meal, which means little work and little clean-up. Top this veggie rich frittata with a dollop of creme fraiche and fresh herbs, and you have a beautiful and effortless gourmet meal. Weather served for a weeknight family dinner, or for an elegant brunch, this recipe is sure to please.
Artichoke Potato Frittata
Serves 4-6
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup sliced potato, any colors you like
1 cup artichoke hearts (I use the marinated jarred artichoke hearts, drained of water)
5 eggs
1/4 cup whole milk
1/4 cup Parmesan cheese
Creme fraiche, for garish
Fresh herbs, such as Italian Parsley, basil, or dill, for garnish
Preheat oven to 450 degrees, with rack set at the top.
Heat a large ovenproof skillet over medium heat. Add 1 tablespoon olive oil. Saute onion, garlic, potato, and a pinch of salt and pepper until tender, about 5-10 minutes. Meanwhile, whisk together eggs, milk, and cheese. Pour egg mixture over potato mixture. Top with artichokes. Reduce heat to medium-low and cook until eggs start to set, about 5 minutes. Transfer pan to oven and cook an additional 5 minutes or until top of fritatta is set. Cool slightly, remove from pan, and cut into wedges.
