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Name: Artichoke Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/3 c Parmesan cheese grated; 2 md Onions; 1 lg Clove garlic; finely chopped; 1 1/2 c Artichoke hearts, marinated;; 10 Eggs; Black pepper to taste; 1 lb Red potatoes, small; 1/4 c Flat-leaf parsley; chopped; 1 ts Salt or adjust amount to taste; 2 tb olive oil

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INGREDIENTS

1/3 c Parmesan cheese ; grated
2 md Onions
1 lg Clove garlic; finely chopped
1 1/2 c Artichoke hearts, marinated;
10 Eggs
Black pepper to taste
1 lb Red potatoes, small
1/4 c Flat-leaf parsley; chopped
1 ts Salt ; or adjust amount to taste
2 tb olive oil

Servings

INSTRUCTIONS

Peel, quarter, and slice the onions. Scrub the potatoes, and if they are very samll, cut in 1/4-inch slices; if theyre larger, quarter them lengthwise, then slice them. Heat 1 1/2 tablespoons olive oil in a large non-stick saute pan. Cook the onions, potatoes, and garlic in the oil, with a little salt, stirring them often until they are tender. Drain the marinated artichoke hearts well and trim off any tough, fibrous leaves. Quarter the artichoke hearts and add them to the potatoes and onions in the pan; stir everything together, then remove the pan from the heat. Beat the eggs in a large bowl with 1/2 teaspoon of salt, the chopped parsley, grated Parmesan cheese, and black pepper to taste. Add all the vegetables in the pan to the eggs, and stir it all together. Clean the saute pan to remove the starchy residue from the potatoes, wipe it dry, and then heat the remaining 1/2 tablespoon of olive oil in it. Pour in the egg and vegetable mixture, spreading it evenly, lower the heat to a very small flame, and cover the pan. Cook the frittata for 8-10 minutes, or until the eggs at the top are almost set. Put the pan under a hot broiler for a few minutes to finish the frittata. It should be just slightly golden brown on top. Loosen the frittata gently with a knife or spatula until it moves freely in the pan, then slide it out onto a platter or place a platter over the pan and invert. Cut the frittata in wedges to serve. This is best eaten warm or at room temperature, so if you are taking it to a picnic, pack it into the hamper rather than the cooler. If you must keep it longer than a few hours, refrigerate it but allow it to come to room temperature before serving for best flavor. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #266 Date: Sun, 29 Sep 1996 02:18:05 +0000 From: Linda Place

NOTES

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Artichoke Frittata

1/3 c Parmesan cheese grated
2 md Onions
1 lg Clove garlic; finely chopped
1 1/2 c Artichoke hearts, marinated;
10 Eggs
 Black pepper to taste
1 lb Red potatoes, small
1/4 c Flat-leaf parsley; chopped
1 ts Salt or adjust amount to taste
2 tb olive oil

Peel, quarter, and slice the onions. Scrub the potatoes, and if they are  very samll, cut in 1/4-inch slices; if theyre larger, quarter them  lengthwise, then slice them.    Heat 1 1/2 tablespoons olive oil in a large non-stick saute pan. Cook the  onions, potatoes, and garlic in the oil, with a little salt, stirring them  often until they are tender.    Drain the marinated artichoke hearts well and trim off any tough, fibrous  leaves. Quarter the artichoke hearts and add them to the potatoes and  onions in the pan; stir everything together, then remove the pan from the  heat.    Beat the eggs in a large bowl with 1/2 teaspoon of salt, the chopped  parsley, grated Parmesan cheese, and black pepper to taste. Add all the  vegetables in the pan to the eggs, and stir it all together.    Clean the saute pan to remove the starchy residue from the potatoes, wipe  it dry, and then heat the remaining 1/2 tablespoon of olive oil in it. Pour  in the egg and vegetable mixture, spreading it evenly, lower the heat to a  very small flame, and cover the pan. Cook the frittata for 8-10 minutes, or  until the eggs at the top are almost set.    Put the pan under a hot broiler for a few minutes to finish the frittata.  It should be just slightly golden brown on top. Loosen the frittata gently  with a knife or spatula until it moves freely in the pan, then slide it out  onto a platter or place a platter over the pan and invert. Cut the frittata  in wedges to serve.    This is best eaten warm or at room temperature, so if you are taking it to  a picnic, pack it into the hamper rather than the cooler. If you must keep  it longer than a few hours, refrigerate it but allow it to come to room  temperature before serving for best flavor.    Source: "The New Vegetarian Epicure" by Anna Thomas    Posted to MM-Recipes Digest V3 #266      Date: Sun, 29 Sep 1996 02:18:05 +0000      From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (532g)
Recipe Makes: 6 Servings

Calories: 682
Calories from Fat: 388 (57%)

Amt Per Serving		% DV

	Total Fat 43.1g	57 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 5.9g
Cholesterol 1763.7mg		543 %
Sodium 610.8mg		21 %
Potassium 970.4mg		26 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 17.2g
Protein 54.9g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 682

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