2 med onions
1 lb. red potatoes
2 T olive oil
1 lg garlic clove, minced
1 tsp salt plus more to taste
1 1/2 c marinated artichoke hearts, well drained
1/4 c chopped flat leaf parsley
1/3 c grated Parmesan
black pepper to taste
Peel, quarter and slice the onions. Scrub potatoes, quarter lengthwise, then slice. Heat 1 1/2 T olive oil in a large non-stick skillet. Cook the onions, potatoes, and garlic in the oil with a little salt stirring often until tender.
Quarter the artichokes and add to the pan, stir together and remove from heat.
Beat eggs in a large bowl with 1/2 t of salt, chopped parsley, Parmesan and pepper. Add the cooked vegetables to the bowl and stir together.
Clean the skillet and wipe it dry, and heat remaining oil. Pour mixture back into the pan and cook over low heat with cover for 10-15 minutes or until the eggs at top are almost set.
Put the pan under a heated broiler for a few minutes to finish. It should be slightly golden brown on top. Loosen frittata gently with a knife and slide onto platter. Cut into wedges and serve.
Thursday, January 15, 2009
I found this recipe in The New Vegetarian Epicure, one of my favorite cookbooks. Also shown in the picture is a lentil salad which I made to go with the frittata, but no one liked. I won't bother posting that one. The frittata was very good though and is also good left over for breakfast the next morning.