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Artichoke Frittata

This rich artichoke fritatta is great for either a brunch, breakfast or even dinner. This dish is not only delicious, but also very easy to make. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the oven or microwave. You may use any combination of cheeses in this recipe, even non-fat.

Posted on October 26, 2009

IngredientsArtichoke Frittata

2 leeks, sliced

2 cloves of garlic, minced

6 eggs, lightly beaten

3 ounce bottled artichoke hearts, chopped

1 cup mozarella cheese, shredded

1/4 cup Parmesan cheese, shredded

1 tsp fresh tarragon, optional

1 tbsp butter

Salt and black pepper


1. Heat butter in a skillet, add the leeks and garlic and cook until soft. Spread evenly over the bottom the pan.

2. Lightly beat the eggs and season with salt and pepper. Pour the eggs on top of the leeks and arrange the artichokes on top. Sprinkle with cheeses and fresh tarragon.

3. Cook over low heat until set (about 8-10 min.), shaking the pan occasionally to evenly distribute the eggs. Place under the broiler to finish the cooking, until it’s lightly brown on top. Cut into wedges and drizzle a little lemon juice.




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