Best Potato And Artichoke Frittata Recipes

ARTICHOKE AND POTATO FRITTATA

Steps:

• Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

POTATO AND ARTICHOKE FRITTATA

Steps:

• Preheat the oven to 375.
• In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
• In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
• Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
• Stir in the potatoes.
• Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
• Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
• Invert and cut into wedges.
• Only 3 points per serving.

ARTICHOKE AND POTATO FRITTATA

Steps:

• 1. 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. 2. Heat 1 T of the oil in a 10-inch flameproof skillet (preferably nonstick). Add the potato and rosemary and saute until golden and crisp - about 3 minutes. Add the artichoke hearts and saute until golden, about 2 minutes. Sprinkle with a pinch of salt and pepper and set aside. 3. Preheat the boiler. 4. Lighly beat the eggs with the 1/4 t salt and pepper to taste. Heat the remaining 1 T oil in the same skillet. Pour in the eggs and cook over medium-low heat stirring lighly just until the bottom is set, 3 to 4 minutes. The top shuld still be wet. Add the artichokes and potatoes; sprinkle wih the cheeses. Place the skillet under the broiler and cook until the frittata is golden and sizzling, about 2 minutes. Sprinkle with parsely and serve immeidately.