Frittatas are a lot like quiche, without the crust. No crust, means they are that much more convenient to prepare. The built in bonus – they are versatile. I love versatile…
Fresh eggs and veggies. Eggs and meat. Eggs and cheese. Combine all three or more or less, and you have a frittata.
Simple. Inexpensive. Quick and Healthy.
Frittatas are perfect for house guests, a potluck or brunch. They can be served warm or cold.
Expecting company and want to serve straight out of the oven? Prep veggies the night before and then simply heat, add herbs, mixed eggs and cover. Voila, a beautiful breakfast/brunch/meal is ready to be shared… freshness and scrumptiousness served up in minutes -and for a fraction of going out.
What’s not to love?
Artichoke heart and goat cheese frittata
*adapted from Patrie Grace, in Potlucks.
What you’ll need;
1 bunch spring onions or scallions, thinly sliced (substitution – 1 medium onion, chopped and browned)
2 tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup basil, finely chopped
1 (14 oz.) can artichoke hearts, drained and quartered
1/2 cup calamata olives, pitted and sliced in half
3/4 cup cherry tomatoes, halved (or 1 medium tomato, chopped)
1-2 good pinches of sea or kosher salt
1/4 teaspoon freshly ground pepper
8 large eggs, well beaten (preferably farm fresh) (:
1/2 cup crumbled goat cheese (I substituted brie for the goat – I was out of goat – it was great too!)
Cook onion in olive oil in a large oven proof skillet – cast iron works great – until onions are soft and brown. Add the garlic, cook briefly.
Add the artichoke hearts, tomatoes, salt, pepper and basil. Stir gently, until all vegetables are heated through.
Reduce heat to low and pour the beaten eggs on top, covering all the vegetables.
Cover skillet and cook until eggs are firm on the bottom, about 5-7 minutes…give it a little shimmy to see how firm it is on the bottom. If more time is needed go on a minute to minute basis…
Uncover and place under the broiler, watching carefully until frittata is lightly golden. Sprinkle with crumbled goat cheese and return for 1-3 minutes.
Slice, then garnish with ribboned basil or freshly chopped chives and serve.
Enjoy with a light green salad and or pan fried potatoes.
Serve with soup and salad.
Eat warm or cold – either way, it’s delicious!
enjoy the weekend!
P.S. Fun fact – the cute rooster plate I found at my local freebie barn – actually, I found an entire dish set for four, including, tea cups, saucers, side plates and dinner plates – plus, the lovely green bowl the eggs are photographed in … I love that place! (: