Artichoke & Mozzarella Frittata

• 7 eggs
• 1 cup mozzarella, in 1/4 inch cubes
• 2 tablespoons minced parsley
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/2 to 3/4 pound Yukon gold potatoes,
  peeled and grated
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 yellow onion, minced
• Salt and freshly milled pepper to taste

Preheat oven to 450 F.

Break eggs into a bowl.  Either beat with a fork or whisk and mix well.  Stir in diced mozzarella and parsley.  Set aside.

Peel potatoes and grate on large holes of a grater.  Put into a sieve.  Using the back of a serving spoon, press hard on potatoes to remove as much liquid as possible..

Heat a medium-size oven proof skillet (cast iron is great for this). Swirl in oil and butter.  When melted and mixed, put in garlic and onion. Cook over medium heat until onion just starts to become translucent, about 9 minutes. Add grated, DRAINED potatoes and artichoke hearts. Cook over medium-high heat for seven minutes, stirring often. Season with a liberal amount of salt and pepper. Test the potatoes to be sure they are almost fully cooked.

When potatoes are cooked, pour in eggs, cheese combination, distributing evenly across pan.   Cook for 6 - 7 minutes to set the bottom of the frittata.  When halfway cooked, pull back an edge to let any loose egg run under the frittata.  Repeat at intervals around pan.

When eggs are mostly cooked through, put the skillet under a broiler, set at the furthest point from the flame.  Eggs will brown lightly on top - it is your choice how brown you would like them to be.

Serves: 4

Contributor: D. Bestis

top of page