Post by Loupy on Sept 20, 2014 20:20:53 GMT -7
Artichoke-Rosemary Frittata
by Kalyn from www.kalynskitchen.com/
A frittata is an Italian style omelet which cooks on top of the stove without being turned and then gets browned under the broiler for a few minutes at the end, and even though years ago when I used to make this at Lake Powell one guy would call it "egg mess," it tastes like something you'd order for brunch at the best hotel in town.
I found this recipe so many years ago, I honestly don't remember where I originally saw it. I do know the original version added a cup of diced, cooked red potatoes, which were sauteed for a few minutes before you added the artichoke hearts. If you eat potatoes you can try it that way, but if you're a low-carb eater, trust me, this will still be delicious without the potatoes.
Makes 4-6 servings
Ingredients:
2 tsp. finely chopped fresh rosemary or 1 tsp. dried crushed rosemary
1 cup of diced, cooked red potatoes (optional)
1/4 cup diced onion or thinly sliced green onion
1 tsp. butter
2 tsp. olive oil
1 can (13.5 oz. size) artichoke hearts, not marinated (I used half a 33 oz. jar of artichoke hearts from Costco.)
8 eggs
2 T half and half or milk (optional)
1 1/2 cups grated low-fat Mozzarella
(or use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone)
salt, pepper to taste
Instructions:
Slice the green onion (or diced 1/4 cup regular onion.)
Finely chop the fresh rosemary or crush the dried rosemary.
(A Mortar and Pestle would be perfect to crush the dried rosemary.)
Heat the butter and olive oil in heavy 10 inch non-stick frying pan.
(Spray the pan with non-stick spray if you don't have a non-stick pan.)
Saute the onion 2-3 minutes, then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary).
Add and saute the cooked potatoes for a few mintes if using.
While onions, potatoes and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces.
Add diced artichokes to the pan and saute about 3 minutes more.
Start preheating the broiler.
Meanwhile beat eggs (with half and half or milk if using.)
Pour beaten eggs over artichoke mixture.
Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture.
Season to taste with salt and fresh-ground black pepper.
Cover pan and lower heat; cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan.
Remove lid and put the pan under the preheated broiler until top is slightly browned, about 2 minutes more.
(Watch it carefully when it's under the broiler.)
Serve right away.
This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.
by Kalyn from www.kalynskitchen.com/
A frittata is an Italian style omelet which cooks on top of the stove without being turned and then gets browned under the broiler for a few minutes at the end, and even though years ago when I used to make this at Lake Powell one guy would call it "egg mess," it tastes like something you'd order for brunch at the best hotel in town.
I found this recipe so many years ago, I honestly don't remember where I originally saw it. I do know the original version added a cup of diced, cooked red potatoes, which were sauteed for a few minutes before you added the artichoke hearts. If you eat potatoes you can try it that way, but if you're a low-carb eater, trust me, this will still be delicious without the potatoes.
Makes 4-6 servings
Ingredients:
2 tsp. finely chopped fresh rosemary or 1 tsp. dried crushed rosemary
1 cup of diced, cooked red potatoes (optional)
1/4 cup diced onion or thinly sliced green onion
1 tsp. butter
2 tsp. olive oil
1 can (13.5 oz. size) artichoke hearts, not marinated (I used half a 33 oz. jar of artichoke hearts from Costco.)
8 eggs
2 T half and half or milk (optional)
1 1/2 cups grated low-fat Mozzarella
(or use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone)
salt, pepper to taste
Instructions:
Slice the green onion (or diced 1/4 cup regular onion.)
Finely chop the fresh rosemary or crush the dried rosemary.
(A Mortar and Pestle would be perfect to crush the dried rosemary.)
Heat the butter and olive oil in heavy 10 inch non-stick frying pan.
(Spray the pan with non-stick spray if you don't have a non-stick pan.)
Saute the onion 2-3 minutes, then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary).
Add and saute the cooked potatoes for a few mintes if using.
While onions, potatoes and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces.
Add diced artichokes to the pan and saute about 3 minutes more.
Start preheating the broiler.
Meanwhile beat eggs (with half and half or milk if using.)
Pour beaten eggs over artichoke mixture.
Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture.
Season to taste with salt and fresh-ground black pepper.
Cover pan and lower heat; cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan.
Remove lid and put the pan under the preheated broiler until top is slightly browned, about 2 minutes more.
(Watch it carefully when it's under the broiler.)
Serve right away.
This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.
