Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, parmesan, tarragon and chives. Perfect for spring!
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Frittatas, as simple as they seem, can be a challenge to make well. The secret to a perfect frittata, or just about any other egg dish, is slow Cook.
The simple food ingredient that will help make your frittata wonderfully tender while respecting the structure of the eggs? Cottage cheese. Not a fan? Do not worry. The cottage cheese melts with the surrounding eggs and other ingredients and makes everything just taste good.
Here’s a fritta perfect for spring, with freshly chopped leeks and artichoke hearts, parmesan and cottage cheese, seasoned with tarragon. Enjoy!
Artichoke Leek Frittata
ingredients
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2 tablespoon butter
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2 cups cleaned Leekwhite and light green parts only, sliced (halved lengthwise, then sliced crosswise, slices about 1/4-inch thick) (see Cleaning Leeks)
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4 ounces frozen artichoke heartsthawed, cut into 1/2-inch slices
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1/2 teaspoon dried tarragon (may include 2 teaspoons chopped fresh tarragon or dried Herbes de Provence or dried thyme)
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1/4 teaspoon kosher salt
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5 eggs
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8th ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
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2 tablespoon all purpose flour (omit for gluten-free version)
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1/2 teaspoon baking powder
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1 Cup parmesan cheesegrated
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Fresh chives or Parselychopped for garnish
method
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Cooking leeks in butter:
In an 8- to 9-inch ovenproof, glue-free skillet (such as hard-anodized aluminum with a stainless handle) or a well-seasoned cast iron skillet, melt butter over medium-high heat. Add the sliced leeks and cook gently until tender, about 10 minutes.
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Add artichoke hearts, tarragon, salt:
Once the leeks are cooked through and tender, add the artichoke hearts, tarragon and salt. Cook until the artichoke hearts are warmed through, then remove from the pan into a bowl and set aside.
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Prepare the batter:
In a medium bowl, whisk together the eggs and cottage cheese.
In a small bowl, whisk together the flour, Parmesan, and baking powder.
Add the flour mixture to the egg mixture and whisk.
Stir the artichokes and leek into the egg mixture. Note that the color of the mixture may change. In this case, do not worry, it will return to normal after boiling.
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Pour the egg mixture into the pan and heat gently:
Wipe out the pan with a paper towel. Then melt another tablespoon of butter in the skillet over medium-high heat, tossing the bottom and sides to coat well. Pour the egg mixture into the pan and toss to ensure the artichokes and leeks are evenly distributed.
Lower the heat. Cover the pan and cook slowly on the stovetop until everything but the center is set, 12 to 15 minutes. You have to check every few minutes.
The heat should be high enough to set the mixture but low enough so the edges don’t brown. This frittata benefits from slow, gentle cooking.
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Finish in the broiler:
Place rack in top third of oven. Preheat grill. When the frittata is mostly set except for the center, which will still wobble, place the pan in the oven. Grill for 3 to 4 minutes, until the top is lightly browned and the center is set.
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Surcharge:
Take the pan out of the oven. (Watch out for the hot handle! Use an oven mitt. I like to run an ice cube over the handle to be extra safe.) Use a dull knife or metal spatula to loosen the edges of the frittata from the pan. Gently slide the spatula under the frittata to loosen it from the bottom of the pan. Then carefully slide the frittata onto a serving platter.
Garnish with chives or parsley to serve.
Links:
Slow Cooker Frittata with Artichoke Hearts, Peppers and Feta from Kalyn’s Kitchen
Lemon Frittata with Leek and Goat Cheese from The Kitchn
Healthy Delicious Prosciutto Artichoke Quiche
| nutritional information (per serving) | |
|---|---|
| 347 | calories |
| 21g | Fat |
| 16g | carbohydrates |
| 23g | protein |
