Artichoke and Parmesan Frittata |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Gwyneth Paltrow's My Father's Daughter Ingredients:
1 tablespoon unsalted butter |
1 teaspoon extra virgin olive oil |
2 large shallots, peeled and thinly sliced |
1 cup cooked artichoke heart, cut into 1/4 inch thick slices |
1 teaspoon fresh tarragon leaves, thinly sliced |
coarse salt |
fresh ground black pepper |
6 large eggs |
1/2 cup milk |
2 ounces parmesan cheese, grated (about 1/3 cup) |
Directions:
1. Preheat oven to 375 degrees F.
2. Heat the butter and oil over medium heat in a 10 inch cast iron skillet. Saute shallots until soft, about 6 minutes. Add the artichoke hearts and tarragon. Season to taste with salt and pepper.
3. Meanwhile, beat eggs and milk together in a mixing bowl. Pour over shallots and artichokes. Let cook for about 5 minutes, or until edges are just set. sprinkle the top with cheese and bake in oven for 8 minutes; it should just be set throughout.
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