But eaten that way they can be sort of gassy. 5 Finish in the broiler: Place rack in upper third of oven. Add the beaten eggs and with a wooden spoon mix eggs with artichokes to combine. First time commenting? Heat oil in a 22cm (top measurement) ovenproof frying pan over moderately high heat. What does it do here? Add the sliced leeks and gently cook until softened, about 10 minutes. This frittata is cheesy (but not overly so), packed full of veggies, fluffy, and (Be careful about the hot handle! Combine the … 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. Also threw in some leftover broccoli and it was the perfect way to use it up once it was past it’s prime (ie: a little soggy). 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 Not fan? Note that the color of the mixture may change, don’t worry if this happens, it will go back to normal when cooked. This Artichoke Frittata recipe does not have a crust, but does use a 1/2 cup of heavy cream. Use a pot holder. Everyone wins! Thanks for waiting. Please do not use our photos without prior written permission. It looks sublime on that beautiful plate. Continue cooking on low until cooked on the … Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked. In a 10-inch ovenproof nonstick fry pan over medium-low heat, melt the butter. Then gently slide the frittata onto a serving plate. Hi Elise I didn’t have leeks, but I had some leftover caramelized onions and they seemed to work just fine. Uncover skillet, and bake for another 3-5 minutes or just until the center is set and the eggs are cooked through. Grease a 10 x 14–inch casserole dish with olive oil and set aside. Loved this one – I doubled artichoke and left out butter and cheese. I use 2-3 jars of artichoke hearts and skip the crackers, … This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. Does this recipe use globe or jerusalem artichokes? Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. Please review the Comment Policy. 1 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. Broil for 3 to 4 minutes until the top is lightly browned and the center has set. I’m just curious – the other frittata recipes I have don’t use flour. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. You’ll need to check every few minutes. 2. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. For advice on how to clean them, check out our steps here: How to Clean Leeks. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Hi Beth, the recipe uses globe artichokes, not Jerusalem. The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Hi Elise I am new at using leeks. Preheat the broiler. Thanks, Anne. No worries. Artichoke leek frittata might be just the main course you are searching for. Add egg mixture and stir to combine. I think it’s best made fresh of course, but it was still good reheated. What is the pattern? Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer.. In fact, when shopping for leeks, look for those that have a lot of white. Preheat the broiler. Frittata are one of my go-to items on “clean out the fridge” night before our next CSA produce box arrives. Cut up the trimmed heart and stem into quarters or eights and steam for 15 minutes or until tender. Prep: 6 minutes; Cook: 15 minutes. Whisk eggs, cream and cheese. Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Artichoke Leek Frittata Recipe | SimplyRecipes.com All photos and content are copyright protected. In a small bowl, whisk together the flour, Parmesan, and baking powder. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. This recipe makes 4 servings with 412 calories, 24g of protein, and 29g of fat each. Combine the contents of the skillet, plus the potatoes with the egg mixture. Made with leftover vegetables this cheesy-good frittata is … Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Better yet, cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Feb 1, 2018 - This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Be careful not to overcook your frittata. One question, Elise: what’s the importance of wiping out the pan after cooking the leeks in butter, only to add butter again? Add the flour mixture to the egg mixture and whisk. The tough dark green tops are too tough to use in this recipe. Artichoke, leek, and fontina frittata recipe Learn how to cook great Artichoke, leek, and fontina frittata . Crecipe.com deliver fine selection of quality Artichoke, leek, and fontina frittata recipes equipped with ratings, reviews and mixing tips. I didn’t use the flour and opted for thyme as that is what I had one hand. If you want to make the recipe using fresh artichokes, follow the directions on How to Trim an Artichoke to trim one artichoke. Cottage cheese. I’m fascinated with the addition of cottage cheese. Heat oil in a medium ovenproof skillet over medium. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Artichoke Leek Frittata! Artichoke and Onion Frittata Fresh flavors make this pretty egg bake a great entree for a special occasion brunch or light luncheon. 2 In a medium bowl, whisk together the eggs and the cottage cheese. It is fresh, zesty and the taste of summer all bound together in a frittata base! Well done. Sorry, our subscription service is unavailable. Hi Elizabeth, I have had leftover frittata that was reheated in the microwave and it was good. I have been making this for 40 years!! Cook until the artichoke hearts are warmed through, then remove from pan to … Stir in the artichokes, season with salt and pepper, and cook the vegetables together for 2 minutes to infuse them with the seasonings. Your comment may need to be approved before it will appear on the site. Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. Preheat oven to 350°F. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. 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. Stir until evenly distributed. Sauté the artichoke slices with 2 garlic cloves (coarsely chopped) and 3 tablespoons of extra virgin olive oil. 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. I made this tonight – it was awesome. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. artichoke breakfast cheese crust garlic leek parmesan pie quiche ricotta Print Recipe **Note: When using Ricotta Cheese in a Quiche, I buy the fat free version (not for the health benefits) but because I find it has less moisture than regular Ricotta. Your frittata is really gorgeous. Not fan? Also delicious cold the next day – possibly even better. 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. The great thing about this frittata … Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish. In a medium non-stick frying pan add the olive oil, the sliced artichokes, salt and oregano, stirring occasionally until tender. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Season with salt and pepper and cook covered for 15 minutes. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. When I was a kid we used to eat them raw, like a water chestnut or jicama. 1 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. 3. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Many thanks. Cook butter, oil and onion until soft in skillet. Add the leeks and cook, stirring occasionally, until soft, 10 to 12 minutes. Perfect for Spring! 5 Finish in the broiler: Place rack in upper third of oven. Elise is a graduate of Stanford University, and lives in Sacramento, California. Enjoy! In a small bowl, whisk together the flour, Parmesan, and baking powder. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Sauté 5-10 minute. Season. Use a pot holder. Cook, stirring often, until golden brown, about five to eight minutes. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Step 2 Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Great question! If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. Have saved his beautiful ‘dawn in Dunnigan’ pic. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. The combination of lemon and artichoke as left me wanting more so shall be exploring this combination in other forms. I like to run an ice cube over the handle to to be extra safe.) Cover skillet and cook until eggs are partially set, about 5-6 minutes. What a fabulous dish. Then add some water and simmer over a low heat, keeping the lid on until all the vegetables have slightly softened. Preheat oven to 350°F. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer. This Easy Artichoke Frittata Recipe, is a fast and easy lunch or dinner idea. For $1.71 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If only my carb-hating body would let me eat it without dire consequences. Add the artichokes, leeks and garlic to the skillet, stirring until sauteed. Do a search for jerusalem artichoke recipes over at my friend Hank’s site, Hunter Angler Gardener Cook. If you can’t find frozen, you should be able to find canned artichokes, packed in water (not marinated in oil). The frittata was easy and turned out wonderful! 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. Pull up a chair! 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. From preparation to the plate, this recipe takes approximately 1 hour. Frittatas, as simple as they seem, can be a challenge to pull off well. I also make frittatas when I’m out of time & inspiration, because they take the same amount of time as going out for takeaway or ordering delivery food. Cook without stirring until edges of frittata are set and the … This frittata benefits from slow, gentle cooking. While still delicious, I need to stick it out next time. Broil for 3 to 4 minutes until the top is lightly browned and the center has set. Here’s a fritta perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. What parts of the leeks should I use in making this recipe. Add the sliced leeks and gently cook until softened, about 10 minutes. Read more about our affiliate linking policy. Delicious! A healthy vegetarian lunch or dinner idea. Combine eggs, chopped artichokes, sauteed onions and garlic, breadcrumbs,… 7. Reduce heat to medium. Lemon and artichoke come together in this frittata to make a refreshing lunch. Must also say thank you for this link to Hank’s website. Unlike spinach and artichoke dip that can be scant on the spinach, we really try to stuff as much in our frittata as we can. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. Thank you for sharing Elise! A frittata should be firm enough to have structure, while at the same time, tender to the bite. How to Make Bacon & Artichoke Frittata Method Preheat oven-grill to moderately high. 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 the butter in a large skillet, preferably non-stick, over moderate heat and sauté the leeks for about 5 minutes. Hi Anne, the white and light green parts only. Must say that this frittata recipe is a real keeper! No worries. Artichoke and Cheese Frittata Directions: • Preheat oven to 350º. I also made this yummy spinach and artichoke frittata through the week for my boyfriend’s family. Imagine: Cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Add the sliced leeks and gently cook until softened, about 10 minutes. 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