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In the spring try substituting asparagus, in the fall try mushrooms or sweet peppers. 6 eggs
2 TBSP half-and-half
1/4 cup parmesan cheese, grated
3/4 tsp salt
1/2 tsp pepper, freshly ground
1 TBSP butter
1 TBSP olive oil
1/4 yellow onion, minced
1 garlic clove, minced
2 cups water-packed artichoke hearts, drained
1/4 cup chopped fresh italian parsley
1 TBSP chopped fresh thyme leaves In large bowl beat together eggs, half-and-half, cheese, salt and pepper until just blended.
Melt butter with oil in 10-inch skillet over medium-nigh heat. When butter foams add onion and saute 3-4-minutes. Add garlic and saute 1 minute. Slice artichokes length-wise into quarters and distribute evenly over bottom of skillet then pour egg mixture over them. Reduce heat to low and cook 3-4 minutes until eggs are just firm around the edges. Using spatula lift edges and tilt skillet to let uncooked egg run underneath. Continue cooking 4-5 minutes or until egg mixture is nearly set. Invert a plate on top of skillet and flip turning fritatta onto plate, cooked side up. Sprinkle half of the herbs into skillet. Slide fritatta back into skillet with cooked side up. Cook an additional 1-2 minutes. Flip again onto clean plate. Sprinkle with remaining herbs, and serve, sliced in wedges, either warm or at room temperature. Total cooking/preparation time: Quick
Servings: 6
Cookbook Section: Breakfast / ID: 206
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