Artichoke and
Potato Frittata Recipe
Ingredients :
3 tablespoons
olive oil, divided
1/2 cup finely
chopped red onion
1 garlic clove,
minced
2 medium Yukon
Gold potatoes (about 10 ounces), thinly sliced
8 large eggs
1/4 cup 2% milk
2 medium
tomatoes, chopped
1 can (14
ounces) water-packed artichoke hearts, drained and chopped
1/4 cup
crumbled goat cheese, divided
2 tablespoons
minced fresh basil or 2 teaspoons dried basil, divided
1 teaspoon salt
1/2 teaspoon
pepper
How To Make Artichoke and Potato Frittata :
Preheat oven to
350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat.
Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute
longer. Remove onion mixture from pan.
Add remaining
oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat
15-20 minutes or until tender, stirring occasionally.
In a large
bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2
tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg
mixture over potatoes; sprinkle with remaining cheese. Bake 25-30 minutes or
until eggs are completely set.
Let stand 5
minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts
:
1 wedge: 420
calories, 22g fat (6g saturated fat), 382mg cholesterol, 1039mg sodium, 35g
carbohydrate (5g sugars, 3g fiber), 20g protein.
