Recipes
Artichoke and mushroom frittata
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FoodConnect.com Test Kitchen
- Categories: Appetizers, Vegetarian
- Servings: 8 change
- Calories per serving: 162
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 162 | 8% |
| Fat 11g | 17% |
| Cholesterol 138mg | 46% |
| Sodium 146mg | 6% |
| Carbohydrates 8g | 8% |
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 8 baby artichokes, trimmed, halved
- 2 garlic cloves, chopped
- 6 large eggs
- 4 tablespoons sharp cheddar cheese coarsely grated, divided
- 4 ounces fresh crimini (baby bella) mushrooms thinly sliced
Recipe Method
1. Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and saute until beginning to brown around edges, about 4 minutes.2. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes.
3. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
4. Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; saute until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes.
5. Sprinkle with remaining 2 tablespoons cheese.
6. Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using
