Artichoke Frittata

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Title: ARTICHOKE FRITTATA
Categories: Cheese/eggs, Vegetarian, Vegetables
Yield: 6 Servings

2 md Onions
1 lb Red potatoes, small
2 tb Olive oil
1 lg Clove garlic; finely chopped
1 ts Salt; or to taste
1 1/2 c Artichoke hearts, marinated;
-well drained
10 Eggs
1/4 c Flat-leaf parsley; chopped
1/3 c Parmesan cheese; grated
Black pepper to taste

Peel, quarter, and slice the onions. Scrub the potatoes, and if they
are very samll, cut in 1/4-inch slices; if they're larger, quarter
them lengthwise, then slice them.

Heat 1 1/2 tablespoons olive oil in a large non-stick saute pan.
Cook the onions, potatoes, and garlic in the oil, with a little
salt, stirring them often until they are tender.

Drain the marinated artichoke hearts well and trim off any tough,
fibrous leaves. Quarter the artichoke hearts and add them to the
potatoes and onions in the pan; stir everything together, then remove
the pan from the heat.

Beat the eggs in a large bowl with 1/2 teaspoon of salt, the chopped
parsley, grated Parmesan cheese, and black pepper to taste. Add all
the vegetables in the pan to the eggs, and stir it all together.

Clean the saute pan to remove the starchy residue from the potatoes,
wipe it dry, and then heat the remaining 1/2 tablespoon of olive oil
in it. Pour in the egg and vegetable mixture, spreading it evenly,
lower the heat to a very small flame, and cover the pan. Cook the
frittata for 8-10 minutes, or until the eggs at the top are almost
set.

Put the pan under a hot broiler for a few minutes to finish the
frittata. It should be just slightly golden brown on top. Loosen the
frittata gently with a knife or spatula until it moves freely in the
pan, then slide it out onto a platter or place a platter over the pan
and invert. Cut the frittata in wedges to serve.

This is best eaten warm or at room temperature, so if you are taking
it to a picnic, pack it into the hamper rather than the cooler. If
you must keep it longer than a few hours, refrigerate it but allow it
to come to room temperature before serving for best flavor.

Source: "The New Vegetarian Epicure" by Anna Thomas

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