Artichoke And Mushroom Frittata
Prep Time:
Cook Time:
Servings:
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
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.