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Artichoke and potato frittata

December 13, 2010

Published in The Christian Science Monitor

For more than 20 years my mom has been struggling to tempt all of her daughters’ palates. She’s raised the four of us vegetarian, and often experiments with recipes. But here’s a fun fact for curious omnivores: Vegetarians – especially the young ones – don’t necessarily love vegetables. In my family at least, we do love frittata.

Like an omelet, but bigger and better, a frittata is very simple to make, and an open canvas. When we were young, finicky eaters, my mom kept it simple with spinach and lots of grated Romano cheese. Now, all of us salivate over her artichoke and potato frittata – even the second youngest, the one who claims to hate eggs.

Cooks can substitute my favorite ingredient combination for anything else, other veggies, meat, cheese, etc. Frittatas work in any season, for any meal of the day, can be cooked in advance, served hot or cold, and even look kind of gourmet when serving guests.

I live on my own now, and hadn’t thought to make the frittata for myself until a trip to Costco. While brainstorming ways to use up a 36-pack of eggs, the dish came to mind immediately.

Artichoke and potato frittata

8 eggs
2 medium potatoes, quartered and thinly sliced
1 cup frozen artichoke hearts, defrosted
1/4 cup chopped parsley
1/3 cup Romano or parmesan cheese, grated
1 tablespoon olive oil
Pepper to taste

Rinse and dry potatoes. Sauté in oiled skillet until tender and slightly browned.

Meanwhile, blend eggs, artichokes, parsley, cheese and pepper in a large mixing bowl.

When potatoes are done, add all to egg mixture. Stir and add to re-oiled skillet, then cover and cook for 15 minutes on the stove top at medium heat.

Slide onto large plate and reverse back into pan. Let cook another 2 minutes, uncovered.

Serve warm or at room temperature, cut in wedges.

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