artichoke and mushroom frittata

★★★★★ 1 Review
Geoffry avatar
By Geoffry Le Cher
from Talladega, AL

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

serves 4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For artichoke and mushroom frittata

  • 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
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How To Make artichoke and mushroom frittata

  • 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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