I didn’t have leeks, but I had some leftover caramelized onions and they seemed to work just fine. Sauté 5-10 minute. From preparation to the plate, this recipe takes approximately 1 hour. The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good. This frittata benefits from slow, gentle cooking. Cook butter, oil and onion until soft in skillet. Cook without stirring until edges of frittata are set and the … I’m just curious – the other frittata recipes I have don’t use flour. Stir the artichokes and leeks into the egg  mixture. Here’s a fritta perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. Preheat the broiler. In a medium non-stick frying pan add the olive oil, the sliced artichokes, salt and oregano, stirring occasionally until tender. Combine the contents of the skillet, plus the potatoes with the egg mixture. Very good and pretty easy to make and clean-up after, which sad to say, is often a consideration. I use 2-3 jars of artichoke hearts and skip the crackers, … Season. Reduce heat to medium. Hi Anne, the white and light green parts only. Prep: 6 minutes; Cook: 15 minutes. Thanks, Anne. Step 2 Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Cook until the artichoke hearts are warmed through, then remove from pan to … Everyone wins! Enjoy! 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. Frittatas, as simple as they seem, can be a challenge to pull off well. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Heat oil in a medium ovenproof skillet over medium. Sorry, our subscription service is unavailable. The tough dark green tops are too tough to use in this recipe. Hi Beth, the recipe uses globe artichokes, not Jerusalem. Thank you for sharing Elise! Lower the heat. Crecipe.com deliver fine selection of quality Artichoke, leek, and fontina frittata recipes equipped with ratings, reviews and mixing tips. This recipe makes 4 servings with 412 calories, 24g of protein, and 29g of fat each. Elise is a graduate of Stanford University, and lives in Sacramento, California. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. 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). The heat should be high enough to set the mixture, but low enough so that the edges don’t brown. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Do a search for jerusalem artichoke recipes over at my friend Hank’s site, Hunter Angler Gardener Cook. This might be TMI, but the artichoke & leek combination is a real winner, too, because it combines two great sources of soluble fiber which feeds certain beneficial gut bacteria species found in the colon. Perfect for Spring! 6 Serve: Remove pan from oven. 5 Finish in the broiler: Place rack in upper third of oven. Lemon and artichoke come together in this frittata to make a refreshing lunch. Your comment may need to be approved before it will appear on the site. Must also say thank you for this link to Hank’s website. If only my carb-hating body would let me eat it without dire consequences. Many thanks. Also delicious cold the next day – possibly even better. 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. You could skip it if you wanted to. 5 Finish in the broiler: Place rack in upper third of oven. Continue cooking on low until cooked on the … Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Stir until evenly distributed. 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 … Here’s a fritta perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. Must say that this frittata recipe is a real keeper! What is the pattern? Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer. Heat oil in a 22cm (top measurement) ovenproof frying pan over moderately high heat. Frittata are one of my go-to items on “clean out the fridge” night before our next CSA produce box arrives. I made this tonight – it was awesome. This frittata benefits from slow, gentle cooking. Hi Elise If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. 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. • Grease a 1 quart casserole or quiche pan with 1 TBSP butter • Drain artichokes, quarter them and place them in the bottom of the baking dish. For advice on how to clean them, check out our steps here: How to Clean Leeks. … Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Combine eggs, chopped artichokes, sauteed onions and garlic, breadcrumbs,… 7. The frittata was easy and turned out wonderful! Hello! Feb 1, 2018 - This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Preheat oven to 350°F. Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Lots there for even non-red meat eaters like me. 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. No worries. Broil for 3 to 4 minutes until the top is lightly browned and the center has set. All photos and content are copyright protected. Then add some water and simmer over a low heat, keeping the lid on until all the vegetables have slightly softened. Do you have any suggestions? I’m fascinated with the addition of cottage cheese. I don’t think we can get them in the freezer section where I live…how would I prepare them from fresh to use in this recipe? Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. It’s perfect for Springtime and is filled with delicious green veggies and tangy goats cheese. Not fan? Please try again later. Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked. Add the beaten eggs and with a wooden spoon mix eggs with artichokes to combine. Can the frittata be made in advance, say the day before? A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. The combination of lemon and artichoke as left me wanting more so shall be exploring this combination in other forms. One question, Elise: what’s the importance of wiping out the pan after cooking the leeks in butter, only to add butter again? The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good. For $1.71 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Please review the Comment Policy. Whisk eggs, cream and cheese. Add the sliced leeks and gently cook until softened, about 10 minutes. Artichoke and Onion Frittata Fresh flavors make this pretty egg bake a great entree for a special occasion brunch or light luncheon. Most of my intentions to make frittatas and omelettes end up as a big egg scramble with the same ingredients. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer.. 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. No worries. Pull up a chair! Stir the artichokes and leeks into the egg  mixture. Elise Bauer is the founder of Simply Recipes. Use a pot holder. Well done. 6 Serve: Remove pan from oven. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. Cut up the trimmed heart and stem into quarters or eights and steam for 15 minutes or until tender. Note that the color of the mixture may change, don’t worry if this happens, it will go back to normal when cooked. Artichoke Leek Frittata Recipe | SimplyRecipes.com Add the sliced leeks and gently cook until softened, about 10 minutes. 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. Artichoke, leek, and fontina frittata recipe Learn how to cook great Artichoke, leek, and fontina frittata . Better yet, cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Di Truter. 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 You can also fry them or pickle them. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. When I was a kid we used to eat them raw, like a water chestnut or jicama. Great question! Thanks for waiting. What does it do here? Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. Cover skillet and cook until eggs are partially set, about 5-6 minutes. I love making frittatas; I slightly panic when I start using the last dozen eggs (I usually try to keep close to 3 dozen on hand because I rely on eggs so much). This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. A frittata should be firm enough to have structure, while at the same time, tender to the bite. 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Please do not use our photos without prior written permission. I also made this yummy spinach and artichoke frittata through the week for my boyfriend’s family. Frittata are so good served hot, warm, and room temperature, so they are great for staggered meals when everyone is arriving home at different times, not to mention leftovers are great the next day. I didn’t use the flour and opted for thyme as that is what I had one hand. I live in South Africa and receive your recipes via email..they are great and really “Simple”. What parts of the leeks should I use in making this recipe. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. It is fresh, zesty and the taste of summer all bound together in a frittata base! Transfer the frittata to the oven and bake until set and golden, 10 to 12 minutes. In a small bowl, whisk together the flour, Parmesan, and baking powder. It looks sublime on that beautiful plate. Thank you! If you can’t find frozen, you should be able to find canned artichokes, packed in water (not marinated in oil). I have been making this for 40 years!! Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Elise is dedicated to helping home cooks be successful in the kitchen. But eaten that way they can be sort of gassy. The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Read more about our affiliate linking policy. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Frittatas, as simple as they seem, can be a challenge to pull off well. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Have these ingredients delivered or schedule pickup SAME DAY! Add the flour mixture to the egg mixture and whisk. Add the sliced leeks and gently cook until softened, about 10 minutes. You’ll need to check every few minutes. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Hi Elise I am new at using leeks. Add the sliced leeks and gently cook until softened, about 10 minutes. 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. I like to run an ice cube over the handle to to be extra safe.) I think it’s best made fresh of course, but it was still good reheated. Be careful not to overcook your frittata. Artichoke leek frittata might be just the main course you are searching for. Cottage cheese. Mix in oregano, garlic and artichokes. I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. Add egg mixture and stir to combine. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Not fan? Artichoke Leek Frittata! Broil for 3 to 4 minutes until the top is lightly browned and the center has set. In a 10-inch ovenproof nonstick fry pan over medium-low heat, melt the butter. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. Then gently slide the frittata onto a serving plate. While still delicious, I need to stick it out next time. First time commenting? Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish. Use a pot holder. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Enjoy! Cook, stirring often, until golden brown, about five to eight minutes. A healthy vegetarian lunch or dinner idea. This Easy Artichoke Frittata Recipe, is a fast and easy lunch or dinner idea. If you want to make the recipe using fresh artichokes, follow the directions on How to Trim an Artichoke to trim one artichoke. 2 In a medium bowl, whisk together the eggs and the cottage cheese. This looks great! I am gluten free and glad to read in the comments that I can leave out the flour. Remove the potatoes from the pan and set aside. Let cool, then slice into quarters and serve with the lemon wedges. Stir in the artichokes, season with salt and pepper, and cook the vegetables together for 2 minutes to infuse them with the seasonings. All prepared in the comfort of home! Lower the heat. Made with leftover vegetables this cheesy-good frittata is … Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Grease a 10 x 14–inch casserole dish with olive oil and set aside. Artichoke and Cheese Frittata Directions: • Preheat oven to 350º. Can’t wait to try! Greek Artichoke-Spinach Frittata Greek Artichoke-Spinach Frittata Rating: Unrated Be the first to rate & review! Preheat the broiler. Add the leeks and cook, stirring occasionally, until soft, 10 to 12 minutes. Have saved his beautiful ‘dawn in Dunnigan’ pic. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. Imagine: Cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Then gently slide the frittata onto a serving plate. I like to run an ice cube over the handle to to be extra safe.) This Artichoke Frittata recipe does not have a crust, but does use a 1/2 cup of heavy cream. When the artichokes have softened, add the leeks (roughly sliced) and the potatoes, cut into small pieces. (Be careful about the hot handle! Add egg mixture; stir gently to distribute spinach, onion and leek evenly. I have made your Jerusalem Artichoke soup numerous times and it is really delicious :) My problem is that I cannot find any other recipe (I cant only use them for soup!) Does this recipe use globe or jerusalem artichokes? In a small bowl, whisk together the flour, Parmesan, and baking powder. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Did you know you can save this recipe and order the ingredients for. Sauté the artichoke slices with 2 garlic cloves (coarsely chopped) and 3 tablespoons of extra virgin olive oil. What a fabulous dish. Thanks! I still consider is a frittata though because if I ever make a quiche, I’d prefer a crust . Uncover skillet, and bake for another 3-5 minutes or just until the center is set and the eggs are cooked through. Artichoke slices with 2 garlic cloves ( coarsely chopped ) and 3 tablespoons of extra virgin olive oil the!, which sad to say, is a real keeper slice into quarters and serve with lemon. 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Once the leeks are cooked through and softened, about 10 minutes make. ) a 1 1/2-2 quart round baking pan ( or 8x8 baking dish ) of your requirements! Will ever taste or eights and steam for 15 minutes over a heat! 3 to 4 minutes until the top is lightly browned and the Parmesan Louise, the recipe using artichokes... To helping home cooks be successful in the kitchen, zesty and the taste of summer all bound together a. I like to run an ice cube over the handle to to extra! 4 servings with 412 calories, 24g of protein, and bake for another minutes... This simple artichoke frittata recipe is a wonderful breakfast, or almost any dish... Is a wonderful breakfast, or breakfast for dinner, recipe pan ( or baking.