Artichoke and Mushroom Frittata

Geoffry Le Cher Recipe

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.

- Geoffry


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

4 Tbsp
extra-virgin olive oil
1 pkg
frozen artichoke hearts (thawed)
2 clove
garlic, chopped
6
large eggs
8 Tbsp
coarsely grated sharp cheddar cheese
4 oz
fresh crimini (baby bella) mushrooms, thinly sliced
xxx
choppd scallions for garnish
xxx
sour cream or plain yogurt for topping

Directions

1
Heat 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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