With fresh eggs from the hen and fresh artichokes from the garden, last night’s frittata was about as good as it gets! Frittatas are much less fussy than omelets and easily adaptable to serve more or less people. The texture is different even though the ingredients are similar because the egg puffs up in the oven.
Last night I grilled artichoke halves for the first time. (See How to Cook Artichokes.) Once they were done, I sliced them up more lengthwise to use in a frittata. You can, of course, make this with canned or frozen artichokes. They’re already cooked so just drain them.
You could also start this with leftover baked potatoes cut into cubes and skip the steam saute step.
Grilled Artichoke and Potato Frittata
- 1 Tablespoon olive oil
- 1/4 water
- 2 small potatoes, diced
- 2 small grilled artichokes, sliced lengthwise into 8ths or 2 canned or frozen artichoke hearts, quartered
- salt and pepper to taste
- 1 clove garlic, minced
- 4 eggs
- 2 Tablespoons grated Parmesan cheese
- Preheat the oven to 400F with a rack in the middle.
- Heat the oil and 1/4 cup of water in a 10″ nonstick skillet that can go in the oven. Add the potatoes, garlic, salt and pepper. Cover and let steam for 4-5 minutes. The potatoes should be just barely tender.
- Remove the lid and let the water evaporate while the potatoes finish cooking, about 8 minutes, stirring now and then.
- While the potatoes cook, put the eggs, cheese and a bit more salt and pepper in a small bowl and whisk or stir with a fork. (You can also add extra cheese, like grated Cheddar at this point.)
- Spread the filling ingredients around and then pour in the eggs and cheese. Cook without stirring until the edges of the eggs are set, just about 1 minute. Then put the pan in the oven to finish cooking, about 10 minutes.
- Slide onto a plate, cut in wedges and serve.