Artichoke and Potato Frittata

By bakers_delight85

Ingredients

• 3 Tbsp. olive oil
• 1 medium baking potato (about 1/2 pound), cut into 1/2-inch thick wedges
• One 13 1/4 ounce can artichoke hearts, quartered, drained, and rinsed
• 4 large eggs
• 2 cloves garlic, minced
• 2 tsp. finely chopped fresh thyme or 1/2 tsp dried thyme
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Place an oven rack 4 inches from the broiler unit and preheat the broiler.
Meanwhile, in a 10-inch ovenproof nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat and sauté the potato and artichoke hearts until lightly browned on all sides. Remove the pan from the heat and transfer the mixture to a plate using a slotted spoon. In a medium bowl, whisk together the eggs, garlic, thyme, salt, and pepper. Heat the remaining Tbsp. of olive oil in the pan over moderately high heat and pour in the egg mixture. Distribute the potato and artichokes evenly over the eggs and cook until the eggs are set around the edges.
Sprinkle the frittata with the cheese and place under the broiler. When the frittata is firm (but not dry) in the center, remove from the broiler. Let stand for 5 minutes, then remove to a serving platter. Sprinkle with parsley and serve. Serves 4