ARTICHOKE HEART AND PARMESAN FRITTATA

ARTICHOKE HEART AND PARMESAN FRITTATA image

Categories Egg

Yield 4 servings

Number Of Ingredients 11

Qty. Measurement Description
3 each large egg
2 each large egg white
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
2 teaspoon olive oil
1 each small onion, finely chopped
3 each garlic clove, minced
14 ounce artichoke hearts, canned, drained, rinsed, each cut into eights

Steps:

1. Set oven rack about 4 inches from broiler element; preheat broiler. 2. In a bowl, lightly beat eggs and egg whites together. Stir half the Parmesan, parsley, salt and pepper; set aside. 3. In a large ovenproof nonstick skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes. 4. Spread artichoke mixture evenly over bottom of skillet. Pour reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes. 5. Sprinkle remaining Parmesan over frittata. Place under the broiler until the top is set and turning golden brown, about 2 minutes. Slide onto a serving platter and cut into wedges. Serve immediately.