ARTICHOKE AND MUSHROOM FRITTATA FOOD



Artichoke and Mushroom Frittata image

Provided by Molly Stevens

Categories     Mushroom     Breakfast     Brunch     Broil     Sauté     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Mother's Day     Artichoke     Spring     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 appetizer or 4 main-course servings

Number Of Ingredients 6

4 tablespoons extra-virgin olive oil, divided
8 baby artichokes, trimmed, halved
2 garlic cloves, chopped
6 large eggs
4 tablespoons coarsely grated sharp cheddar cheese, divided
4 ounces fresh crimini (baby bella) mushrooms, thinly sliced

Steps:

  • Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. 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. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
  • 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; sauté 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. Sprinkle with remaining 2 tablespoons cheese.
  • Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

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2013-04-12  · Heat the olive oil in an 8-inch, ovenproof skillet over medium heat and add the onion, garlic, and mushrooms. Cook until the onions are softened and …

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2020-07-03  · Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, …

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  • In an 8 1/2 inch (22 centimeter) frying pan (the best non stick you have) add 2 tablespoons of olive oil, the sliced artichokes, salt and oregano, stirring occasionally, over low/medium heat cook 1-2 minutes, just to warm them up*.
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Artichoke and Mushroom Frittata. Back to: Main Dishes. Ingredients. 3 tablespoons extra-virgin olive oil, divided; 3/4 can artichoke hearts, chopped ; 2 garlic cloves, chopped; 1 1/2 cups egg beaters; 4 tablespoons coarsely grated sharp cheddar cheese, divided; 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced; Directions. Heat 1 tablespoon oil in medium skillet over …


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