Artichoke, rosemary and garlic frittata



  1. tablespoons olive oil
  2. 2cloves garlic, peeled and thinly sliced
  3. 8large eggs
  4. ½cup plain yogurt or crème fraîche
  5. kosher salt and black pepper
  6. 1cup Parmesan, shredded
  7. 2tablespoons minced fresh rosemary
  8. 12ounces marinated artichoke hearts, drained and patted dry


  1. Heat oven to 400° F. Heat oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until fragrant and pale golden, 1-2 minutes. Use a slotted spoon to transfer the garlic to a plate. Set aside the skillet and oil.
  2. Whisk the eggs, yogurt, ½ teaspoon salt, and ½ teaspoon pepper until combined. Whisk in the Parmesan, the rosemary, and the reserved garlic.
  3. Heat the reserved oil in the skillet over medium. Add the egg mixture and the artichokes in one layer. Cook until the frittata is set just around the edge, 3-4 minutes.
  4. Transfer the skillet to oven and bake until the frittata is set, about 20 minutes. Slice into wedges to serve.

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