ARTICHOKE AND MUSHROOM FRITTATA
Provided by Molly Stevens
Categories Mushroom Breakfast Brunch Broil Sauté Vegetarian Kid-Friendly Low Cal High Fiber Mother's Day Artichoke Spring Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 appetizer or 4 main-course servings
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
- Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
- Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.
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Saima Gul
[email protected]I love this frittata! It's so easy to make and it's always a hit with my family and friends.
Atiq Daniels
[email protected]This frittata is a great way to use up leftover artichokes and mushrooms. It's also a great vegetarian option.
Touch Vong
[email protected]I followed the recipe exactly, but my frittata didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Rosika Bk
[email protected]The frittata was a bit too oily for my liking. I think I would use less olive oil next time.
Mohamed Rameez
[email protected]This frittata was a little bland for my taste. I think I would add more seasoning next time.
AJAshikul Islam
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover artichokes and mushrooms.
Amir Abbas
[email protected]This frittata was easy to make and turned out great! I used fresh artichokes and mushrooms, and they were delicious.
Muhi uddin Jamil
[email protected]I'm not a huge fan of artichokes, but I thought I'd give this recipe a try. I was pleasantly surprised! The artichokes were actually really good in the frittata. I would definitely make this again.
Yonatan Lopez
[email protected]I made this frittata for brunch and it was a big success! Everyone loved it. The artichokes and mushrooms added a nice touch of flavor and texture.
Noemi Gonzalez
[email protected]I followed the recipe exactly and the frittata turned out great! It was light and fluffy, and the flavors of the artichokes and mushrooms really shone through. I would definitely recommend this recipe to others.
Sehrish Zulfiqar
[email protected]This frittata was a hit with my family! The artichokes and mushrooms added a delicious savory flavor, and the eggs were cooked perfectly. I will definitely be making this again.