Artichoke Thyme Frittata With Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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ARTICHOKE THYME FRITTATA WITH PARMESAN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982. Ingredients:
2 tablespoons olive oil |
2 stalks green garlic chopped |
1 tablespoon minced fresh thyme leaves |
2 tablespoons minced fresh parsley leaves |
1 pound baby artichokes cleaned and steamed until nearly done |
5 tablespoons grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 large eggs lightly beaten |
Directions:
1. Adjust oven rack to upper middle position and heat oven to 350.
2. Heat oil in nonstick skillet over medium heat.
3. Swirl skillet to distribute evenly over bottom and sides.
4. Add garlic then sauté until softened about 4 minutes.
5. Add thyme, parsley and artichokes then toss to coat with oil then spread in single layer.
6. Stir 3 tablespoons of the cheese, salt and pepper into eggs.
7. Pour mixture into skillet then stir lightly with fork until eggs start to set.
8. Once bottom is firm use thin nonmetallic spatula to lift frittata edge closest to you.
9. Tilt skillet slightly toward you so that uncooked egg runs underneath.
10. Return skillet to level position and swirl gently to evenly distribute egg.
11. Continue cooking about 40 seconds then lift edge again repeating process.
12. Transfer skillet to oven sprinkling remaining cheese over frittata before baking.
13. Bake until frittata top is set and dry to touch about 4 minutes.
14. Run spatula around skillet edge to loosen frittata then invert onto serving plate.
15. Serve warm or at room temperature.
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