In a small bowl, whisk together the flour, Parmesan, and baking powder. Lots there for even non-red meat eaters like me. Season with salt and pepper and cook covered for 15 minutes. Here’s a fritta perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. First time commenting? Crecipe.com deliver fine selection of quality Artichoke, leek, and fontina frittata recipes equipped with ratings, reviews and mixing tips. Reduce heat to medium. Stir until evenly distributed. … The combination of lemon and artichoke as left me wanting more so shall be exploring this combination in other forms. What is the pattern? Add the artichokes, leeks and garlic to the skillet, stirring until sauteed. Add the sliced leeks and gently cook until softened, about 10 minutes. Not fan? Your comment may need to be approved before it will appear on the site. Preheat oven to 350°F. Everyone wins! I made this tonight – it was awesome. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Step 2 Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta from Kalyn's Kitchen, Lemon Frittata with Leeks and Goat Cheese from The Kitchn, Prosciutto and Artichoke Quiche from Healthy Delicious. 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. Imagine: Cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. Hi Elise What a fabulous dish. I think it’s best made fresh of course, but it was still good reheated. This looks great! Season. Did you know you can save this recipe and order the ingredients for. Perfect for Spring! I didn’t have leeks, but I had some leftover caramelized onions and they seemed to work just fine. Greek Artichoke-Spinach Frittata Greek Artichoke-Spinach Frittata Rating: Unrated Be the first to rate & review! This frittata is cheesy (but not overly so), packed full of veggies, fluffy, and Use a pot holder. Sorry, our subscription service is unavailable. In a small bowl, whisk together the flour, Parmesan, and baking powder. 3 Make the egg batter: In a medium bowl, whisk together the eggs and the cottage cheese. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting. Heat oil in a medium ovenproof skillet over medium. A frittata should be firm enough to have structure, while at the same time, tender to the bite. Made with leftover vegetables this cheesy-good frittata is … 3. Stir the artichokes and leeks into the egg  mixture. In fact, when shopping for leeks, look for those that have a lot of white. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. I’m fascinated with the addition of cottage cheese. Add the sliced leeks and gently cook until softened, about 10 minutes. Well done. You could skip it if you wanted to. Frittatas, as simple as they seem, can be a challenge to pull off well. Broil for 3 to 4 minutes until the top is lightly browned and the center has set. Frittata are so good served hot, warm, and room temperature, so they are great for staggered meals when everyone is arriving home at different times, not to mention leftovers are great the next day. A healthy vegetarian lunch or dinner idea. Artichoke, leek, and fontina frittata recipe Learn how to cook great Artichoke, leek, and fontina frittata . When the artichokes have softened, add the leeks (roughly sliced) and the potatoes, cut into small pieces. I live in South Africa and receive your recipes via email..they are great and really “Simple”. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Preheat the broiler. 2 Add artichoke hearts, tarragon, salt: Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Can the frittata be made in advance, say the day before? Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked. Great question! In a 10-inch ovenproof nonstick fry pan over medium-low heat, melt the butter. Also delicious cold the next day – possibly even better. Then add some water and simmer over a low heat, keeping the lid on until all the vegetables have slightly softened. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. Artichoke dip lovers are sure to dig into this simple artichoke frittata appetizer. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. 5 Finish in the broiler: Place rack in upper third of oven. Gingerbread Cookie Bars with Cream Cheese Frosting, Pork Tenderloin with Apples and Onions Recipe, Must Try German Farmer’s Breakfast Recipe , Amazing, 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices), 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. It is fresh, zesty and the taste of summer all bound together in a frittata base! Hello! Elise Bauer is the founder of Simply Recipes. I use 2-3 jars of artichoke hearts and skip the crackers, … Sauté the artichoke slices with 2 garlic cloves (coarsely chopped) and 3 tablespoons of extra virgin olive oil. Please review the Comment Policy. Combine the contents of the skillet, plus the potatoes with the egg mixture. Can’t wait to try! (Be careful about the hot handle! Delicious! You'll need to check every few minutes. Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Cottage cheese. 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. Add the sliced leeks and gently cook until softened, about 10 minutes. I still consider is a frittata though because if I ever make a quiche, I’d prefer a crust . Then gently slide the frittata onto a serving plate. This recipe makes 4 servings with 412 calories, 24g of protein, and 29g of fat each. Please try again later. 2. Enjoy! 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. Frittata are one of my go-to items on “clean out the fridge” night before our next CSA produce box arrives. What does it do here? Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. I like to run an ice cube over the handle to to be extra safe.) Must say that this frittata recipe is a real keeper! 4 Pour egg mixture into pan and gently cook: Wipe out the pan with a paper towel. Pull up a chair! Prep: 6 minutes; Cook: 15 minutes. I love making frittatas; I slightly panic when I start using the last dozen eggs (I usually try to keep close to 3 dozen on hand because I rely on eggs so much). Remove the potatoes from the pan and set aside. This Artichoke Frittata recipe does not have a crust, but does use a 1/2 cup of heavy cream. It looks sublime on that beautiful plate. One question, Elise: what’s the importance of wiping out the pan after cooking the leeks in butter, only to add butter again? In a medium non-stick frying pan add the olive oil, the sliced artichokes, salt and oregano, stirring occasionally until tender. Mix in oregano, garlic and artichokes. Loved this one – I doubled artichoke and left out butter and cheese. Elise is dedicated to helping home cooks be successful in the kitchen. The frittata was easy and turned out wonderful! Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. I also made this yummy spinach and artichoke frittata through the week for my boyfriend’s family. Continue cooking on low until cooked on the … The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Thanks for waiting. Artichoke Leek Frittata Recipe | SimplyRecipes.com Then gently slide the frittata onto a serving plate. Cook until the artichoke hearts are warmed through, then remove from pan to … All photos and content are copyright protected. The great thing about this frittata … Lower the heat. Have saved his beautiful ‘dawn in Dunnigan’ pic. 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 … Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. Heat the butter in a large skillet, preferably non-stick, over moderate heat and sauté the leeks for about 5 minutes. What parts of the leeks should I use in making this recipe. Please do not use our photos without prior written permission. Let cool, then slice into quarters and serve with the lemon wedges. 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