Artichoke Heart Frittata
- 1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
- 8 eggs
- 2 tablespoons low-fat milk
- Salt, preferably kosher salt
- freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
- 1 tablespoon freshly grated Parmesan or pecorino
- If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes.
- Drain, refresh with cold water and quarter the artichokes.
- Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
- Beat the eggs in a medium bowl.
- Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
- Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes.
- Cook, stirring often, until golden brown, about five to eight minutes.
- Add the garlic, and cook for another 30 seconds to a minute until fragrant.
- Stir in the herbs, and season with salt and pepper.
- Pour in the egg mixture.
- Swirl the pan to distribute the eggs and filling evenly over the surface.
- Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you dont have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while.
- From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesnt burn.
- Instead it should turn a deep golden brown.
- Meanwhile, heat the broiler.
- Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesnt burn.
- (It should brown slightly, and it will puff under the broiler.)
- Remove from the heat and immediately sprinkle on the Parmesan or pecorino.
- Serve hot, warm or room temperature.
artichokes, eggs, lowfat milk, salt, freshly ground pepper, extra virgin olive oil, garlic, italian parsley, pecorino
Taken from cooking.nytimes.com/recipes/1012398 (may not work)