Artichoke Frittata

• 6 medium artichokes
• 2 tablespoons olive oil
• 3 each garlic cloves minced
• 3 small red skinned potatoes grated, (about 1/2 pound)
• 8 large eggs well beaten
• 1/2 teaspoon salt
• 1 teaspoon black pepper freshly ground
• 1 tablespoon oregano chopped fresh
• 1 tablespoon chives minced fresh
• 1 teaspoon rosemary leaves minced fresh

1. Prepare artichokes and cut them into 1/2-inch cubes.
2. Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat.
3. Add the garlic and saute until translucent, 2 to 3 minutes.
4. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often.
5. Add the grated potatoes and cook for another 5 minutes.
6. Add the eggs, salt, pepper and herbs.
7. 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.
8. Repeat until the egg is set.
9. Serve hot or cold, cut into wedges.
10. Serves 4.

artichokes, olive oil, garlic, red skinned potatoes, eggs, salt, black pepper, oregano, chives, rosemary

Taken from recipeland.com/recipe/v/artichoke-frittata-3405 (may not work)