Artichoke and Mushroom Frittata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This lovely frittata can be served warm or at room temperature. Ingredients:
4 tablespoons extra-virgin olive oil, divided |
8 baby artichokes, trimmed, halved |
2 garlic cloves, chopped |
6 large eggs |
4 tablespoons coarsely grated sharp cheddar cheese, divided |
4 ounces fresh crimini (baby bella) mushrooms, thinly sliced |
Directions:
1. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
2. Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
3. Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.
4. Per serving: 385 calories, 24g fat (6g saturated), 325mg cholesterol, 392g sodium, 29g carbohydrates, 14g fiber, 20g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
|
|