Artichoke, Leek & Taleggio Frittata
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 5 baby artichokes, trimmed
- 5 tablespoons extravirgin olive oil
- kosher salt and freshly ground black pepper
- 2 medium leeks, trimmed, washed, and thinly sliced (white and light green parts only)
- 6 large eggs
- 3 ounces taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
- 1⁄4 cup chopped fresh flat-leaf parsley
- 1⁄2 teaspoon chopped fresh thyme (approximately) or 1/4 teaspoon dried thyme (approximately)
directions
- Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.
- Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.
- Add 2 Tbs. of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.
- Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 teaspoons salt.
- Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.
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