Artichoke and Mushroom Frittata
By Geoffry Le Cher Geoffry
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.
extra-virgin olive oil
frozen artichoke hearts (thawed)
coarsely grated sharp cheddar cheese
fresh crimini (baby bella) mushrooms, thinly sliced
choppd scallions for garnish
sour cream or plain yogurt for topping
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.
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.