Artichoke and Potato Frittata

Name: Artichoke and Potato Frittata
Yield: 1 to 2 portions
Ingredients: 2 tablespoons olive oil; ½ cup (6 to 8) artichoke hearts (thawed if frozen), drained; 1 small potato, cooked and cubed; 1 teaspoon minced fresh rosemary leaves; ¼ teaspoon salt; 2 tablespoons shredded fresh mozzarella cheese; 3 eggs; Salt and freshly ground black pepper, to taste; 1 tablespoon freshly grated Parmesan cheese; Chopped fresh Italian (flat-leaf) parsley, for garnish

Preparation info

1 to 2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This frittata of artichoke hearts and potatoes also features creamy fresh mozzarella and the sweet nuttiness of Parmesan.

Ingredients

½ cup (6 to 8) artichoke hearts (thawed if frozen), drained
2 tablespoons olive oil

Brunch
Vegetarian
Breakfast
Gluten-free

Method

Bring a small saucepan of lightly salted water to a boil, and add the artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse, drain, and pat dry. Set them aside.
Heat 1 tablespoon of the oil in a 10 inch flameproof skillet (preferably nonstick). Add the