Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
This is an excellent recipe when you have leftover artichoke, but even if you don’t canned artichokes will work. 
With some parmigiano cheese this frittata makes a satisfying lunch dish. If you decide to double or triple the recipe, make them in these proportions.
[photo: Clifford A. Wright]
Yield: Makes 1 to 2 servings
Preparation Time: 5 minutes
1 tablespoon extra-virgin olive oil
3 large eggs, beaten
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
3 canned or cooked fresh artichoke foundations, finely chopped
1 garlic clove, finely chopped
1 tablespoon freshly grated Parmigiano-Reggiano cheese
In a medium-size nonstick skillet, heat the olive oil over medium-high heat, then add the eggs, salt, and pepper. Sprinkle the parsley, artichoke, garlic, and parmigiano over the egg. Cover and cook until it sets, about 1 minute, shaking the skillet gently. Uncover, flip (if desired) carefully with a spatula and cook another 30 seconds. Transfer to a plate and serve immediately.
Variation:
Note:
Posted: 12/13/2006