Behold, the frittata. I had to repost this recipe from last year for egg week in our Back to Basics cooking series. Frittatas are so easy, perfect for using up leftovers and they go together quickly.
I found this recipe while reviewing a pre-release copy of Eating Well: Fast & Flavorful Meatless Meals. However, I didn’t like the idea of using egg whites–I knew I had seen a “master frittata recipe” in Recipes from America’s Small Farms, so I looked it up and sort of combined the two recipes. Here’s what I came up with:
Ingredients:
- 6 large eggs
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 Tbsp parsley, chopped
- 1/2 tsp salt
- pepper to taste
- 2 tsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 14-oz can of artichoke hearts, rinsed and chopped
- olives, chopped (optional, I wish I’d had some!)
Directions:
- Preheat your broiler.
- In a small bowl, whisk together the eggs, salt, pepper, parsley, and 1/4 C of the parmesan cheese.
- In a large skillet that’s ovenproof, heat the oil; saute’ the onions until soft and add the garlic; then add the artichokes and heat through.
- Add the egg mixture; cover and cook on medium for about 8 minutes or until it’s mostly set.
- Take the cover off, sprinkle remaining 1/4 C of cheese, and put under the broiler until golden brown–just a few minutes.
The Verdict: This went together very quickly and tasted wonderful. I thought it could have used some chopped tomatoes on top; DH added MORE Parmesan to his. I see many more frittatas in my future, and although I loved this flavor combination, Recipes from America’s Small Farms pointed out that you can use pretty much any vegetable that you have laying around, and can mix and match various cheeses and herbs.
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Yes, perfect! I’m going to an Easter potluck brunch and wasn’t sure what to bring. I think this will be it. Thank you!
Wow this looks so yummy. I have some artichoke hearts in my pantry that need used and this may be the recipe! Thanks for sharing on the Frugal Tuesday Tip!
http://learningthefrugallife.blogspot.com/2011/04/frugal-tuesday-tip-week-11.html
Looks delicious! I really love artichoke hearts.
We had a ton of eggs and some artichokes to use up the other day. This would have been perfect. I was actually thinking frittata, but had no idea on execution. Broiler! Hello.
Oh, and I have to add “oven proof skillet” to my list now… unless I could substitute the dutch oven? lol
That can be such a fantastic brunch! Super quick and easy and I am an eggaholic 😀 Thanks for sharing it with Hearth and Soul Hop 🙂
Yesss! Frittatas are great — super easy, inexpensive protein source, good way to use up leftovers. This might not seem like an obvious combination, but 20 or 30 years ago, I clipped a recipe for potato-broccoli fritrata (loooong before I’d ever heard of frittata) and have made it regularly ever since. Onion/shallot/scallion family a good addition here, too.
Calling this “Egg Pizza” and serving it as finger-food wedges even conned my super-picky eater when she was little! It’s good cold the next day, too; now that ours is an empty nest, this is a brown-bag lunch staple. Just one more reason to love it!
An interesting take on this is an “Omelette Moissoniere” from a great cookbook from the seventies — The Cuisine of the Sun.” This is traditionally eaten as a cold lunch during harvest time in Provence. Onions are peeled and studded with a clove each, “marinated” in vinegar and water for several hours, then sliced thin and lightly sauteed before adding an egg mixture to the pan. Admittedly, I don’t make it often (that “thinking ahead” part can trip me up), but the aroma of this cooking is marvelous. Simple “peasant food,” this sounds like great picnic fare to me…
Your frittata looks great! I made one similar, but minus the artichoke hearts. What a great addition. Try bell peppers in there and see how you like it!
I enjoy frittatas, too. I never would have thought to use artichoke hearts, thought. Sounds yummy. My favorite veggie in a frittata is asparagus. Yum!
Another perfect, delicious recipe! I love frittata, and your combination of artichoke hearts, onion and parmesean sounds simply wonderful!
Thank you for linking up to “A Little Birdie Told Me…” at Rook No. 17
Jenn
I agree with all the ingredients apart the quantity of onion. For me it would be 4 large eggs and two large onions! I love ,love onions!!