Friday, May 13, 2011

Artichoke and Parmesan Frittata

Frittatas are the perfect thing to whip up when you're entertaining a group for breakfast or brunch. They come together easily and quickly, you can really use whatever ingredients you have hanging around in your kitchen, and I don't think there's a soul on this planet who doesn't appreciate a good frittata. I made this version last Sunday for an early lunch and proceeded to nibble on it all day until it was time to start thinking about dinner. That's the other beauty of frittatas--they taste just as good a couple of hours later at room temperature as they do when they're piping hot and fresh out of the oven.

Just the thing for this weekend, no? Try it out and let me know what you think come Monday. xo

Artichoke and Parmesan Frittata
Adapted very slightly from My Father's Daughter, by Gwyneth Paltrow
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 large shallots, peeled and thinly sliced
1 cup cooked artichoke hearts, cut into 1/4-inch-thick slices
1 teaspoon fresh tarragon leaves, thinly sliced
Coarse salt
Freshly ground black pepper
6 organic large eggs
1/2 cup milk
2 ounces Parmesan cheese, grated (about 1/3 cup)

Preheat the oven to 375 degrees. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the shallots until soft and just barely browned, about 6 minutes. Add the artichokes and tarragon and season with salt and pepper to taste.

Meanwhile, beat the eggs and milk to combine in a mixing bowl. Pour over the shallots and artichokes. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Sprinkle the top with cheese and stick it in the oven for 8-10 minutes; it should be just set throughout.