Artichoke And Mushroom Frittata

Name: Artichoke And Mushroom Frittata
Ingredients: 1/4 cup olive oil; 1/2 small onion, chopped; 2 cloves garlic, sliced; 2 1/2 ounce beech mushrooms (honshimeji); 2 fresh artichoke hearts; 4 eggs, beaten; kosher salt and freshly ground black pepper, to taste; 1/3 cup grated parmigiano-reggiano

Will Budiaman|April 12, 2013 3:35 pm EST

4 (4 ratings)

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The crisp, clean flavor of artichokes shine through in this delicious egg dish. The trick to turning an artichoke is to make sure you're working with a nice, sharp paring knife and to keep rubbing it with lemon to prevent it from oxidizing. Click here to see 7 Must-Try Frittata Recipes.

Servings

2

Ingredients

1/4 cup olive oil
1/2 small onion, chopped
2 cloves garlic, sliced
2 1/2 ounce beech mushrooms (honshimeji)
2 fresh artichoke hearts
4 eggs, beaten
kosher salt and freshly ground black pepper, to taste
1/3 cup grated parmigiano-reggiano

Directions

Preheat the oven to 350 degrees.
Heat the olive oil in an 8-inch, ovenproof skillet over medium heat and add the onion, garlic, and mushrooms. Cook until the onions are softened and the mushrooms are golden brown, about 5 minutes.
Then, slice the artichokes thinly and add them to the pan. Cook until crisp tender, about 5 minutes. Reduce the heat to low, stir the cheese into the eggs, and season with salt and pepper. Add the eggs. Cook for 3-4 minutes and transfer to the oven.
Bake until just set and the center still jiggles slightly when the pan is shaken, about 5-6 minutes. Remove from the oven and let cool. Serve.