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Ingredients:
6 medium artichokes
2 tbsp olive oil
3 garlic cloves, peeled, minced
3 small red potatoes (about 1/2 pound), gr, ated
8 eggs, well beaten
1/2 tsp salt
1 tsp freshly ground black pepper
1 tbsp chopped fresh oregano
1 tbsp minced fresh chives
1 tsp minced fresh rosemary
Instructions:
This thick and sturdy herbed omelet lets the full flavor of fresh
artichokes shine through.
Prepare artichokes (see recipe for Young Artichokes and Fava Beans
Stewed in Olive Oil) and cut them into 1/2-inch cubes.
Heat the olive oil in a medium-sized, heavy-bottomed skillet over
medium heat. Add the garlic and saute until translucent, 2 to 3
minutes. Reduce heat slightly and add the artichoke cubes; saute
until tender, about 10 minutes, stirring often. Add the grated
potatoes and cook for another 5 minutes. Add the eggs, salt, pepper
and herbs.
To set the eggs, let them cook for 2 or 3 minutes, without stirring,
then lift the set edges and tilt the skillet slightly to let the
uncooked egg run underneath. Repeat until the egg is set.
Serve hot or cold, cut into wedges.
Serves 4.
PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat
(4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.
From the San Francisco Chronicle, 4/23/93.
Posted by Stephen Ceideberg; May 11 1993.
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Artichoke Frittata Recipe brought to you by Mexican Recipes To-Go
