artichoke and mushroom frittata
(1 rating)
Served warm and with a dollop of either sour cream or plain yogurt atop the golden crust, this dish is a pleasant experience for both the eye and the palette. - Geoffry
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For artichoke and mushroom frittata
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4 Tbspextra-virgin olive oil
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1 pkgfrozen artichoke hearts (thawed)
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2 clovegarlic, chopped
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6large eggs
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8 Tbspcoarsely grated sharp cheddar cheese
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4 ozfresh crimini (baby bella) mushrooms, thinly sliced
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xxxchoppd scallions for garnish
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xxxsour cream or plain yogurt for topping
How To Make artichoke and mushroom frittata
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1Heat 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 sauté an additional 2 minutes. Remove from heat. Preheat broiler. Whisk eggs and 3 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. Add artichokes 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 cheese. Transfer frittata to broiler. Broil just until set in center and the top is golden brown, about 3 minutes. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm with a dollop of sour cream or plain yogurt on a plate garnished with the chopped scallions.
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