Artichoke Frittata

By lknowles

Accuchef Cookbook

NOTE: From the San Francisco Chronicle, 4/23/93. Posted by Stephen Ceideberg; May 11 1993.

Ingredients

• 6 Medium Artichokes
• 2 Tbsp Olive Oil
• 3 Garlic Cloves, Peeled & Minced
• 3 Small Red Potatoes (About 1/2 Lb), Grated
• 8 Eggs, Well Beaten
• 1/2 Tsp Salt
• 1 Tsp Black Pepper, Ground
• 1 Tbsp Oregano, Chopped
• 1 Tbsp Chives, Minced
• 1 Tsp Rosemary, Minced

Details

Servings 6

Preparation

Step 1

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. Boil artichokes until just tender. Remove leaves and discard. Cut hearts into 1/2- inch cubes. Heat the olive oil in a medium sized, heavy bottomed skillet over medium heat. Add the garlic and sauté until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; sauté until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs. To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set. Serve hot or cold, cut into wedges.

Per Serving: 445 Cal (25% from Fat, 16% from Protein, 59% from Carb); 19 g Protein; 13 g Tot Fat; 3 g Sat Fat; 2 g Poly Fat; 68 g Carb; 16 g Fiber; 439 mg Sodium; 329 mg Cholesterol