Add the sliced leeks and gently cook until softened, about 10 minutes. Everyone wins! The great thing about this frittata … Combine the contents of the skillet, plus the potatoes with the egg mixture. For advice on how to clean them, check out our steps here: How to Clean Leeks. Does this recipe use globe or jerusalem artichokes? Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. Your comment may need to be approved before it will appear on the site. A frittata should be firm enough to have structure, while at the same time, tender to the bite. I am gluten free and glad to read in the comments that I can leave out the flour. The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Artichoke and Cheese Frittata Directions: • Preheat oven to 350º. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Loved this one – I doubled artichoke and left out butter and cheese. Your frittata is really gorgeous. 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 live in South Africa and receive your recipes via email..they are great and really “Simple”. Add egg mixture and stir to combine. I have been making this for 40 years!! Cook until the artichoke hearts are warmed through, then remove from pan to … Preheat the broiler. Add the flour mixture to the egg mixture and whisk. Whisk eggs with pesto, thyme, oregano, and salt and pour into oiled casserole dish. Thanks, Anne. Artichoke leek frittata might be just the main course you are searching for. It looks sublime on that beautiful plate. Most of my intentions to make frittatas and omelettes end up as a big egg scramble with the same ingredients. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer. No worries. Add egg mixture; stir gently to distribute spinach, onion and leek evenly. Did you know you can save this recipe and order the ingredients for. Hi Elizabeth, I have had leftover frittata that was reheated in the microwave and it was good. • 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. Also delicious cold the next day – possibly even better. 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. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Hi Katie, you need to have a clean pan to melt the butter in to help keep the frittata from sticking to the pan when you remove it. Stir in the artichokes, season with salt and pepper, and cook the vegetables together for 2 minutes to infuse them with the seasonings. 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. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. Frittata are one of my go-to items on “clean out the fridge” night before our next CSA produce box arrives. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. While still delicious, I need to stick it out next time. Must say that this frittata recipe is a real keeper! Frittatas, as simple as they seem, can be a challenge to pull off well. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer.. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. Artichoke Leek Frittata! Broil for 3 to 4 minutes until the top is lightly browned and the center has set. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. 5 Finish in the broiler: Place rack in upper third of oven. Lots there for even non-red meat eaters like me. Lower the heat. Combine the … Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside. Enjoy! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Stir the artichokes and leeks into the egg  mixture. Sorry, our subscription service is unavailable. In a small bowl, whisk together the flour, Parmesan, and baking powder. 3. Read more about our affiliate linking policy, Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta, Lemon Frittata with Leeks and Goat Cheese, 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices) (see, 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 Provence or dried thyme), 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer), 2 Tbsp all purpose flour (omit for gluten-free version), Fresh chopped chives or parsley for garnish. If only my carb-hating body would let me eat it without dire consequences. Artichoke Leek Frittata Recipe | SimplyRecipes.com Many thanks. This frittata benefits from slow, gentle cooking. Artichoke and Onion Frittata Fresh flavors make this pretty egg bake a great entree for a special occasion brunch or light luncheon. 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