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Served warm and with a dollop of either sour cream or plain yogurt atop the golden crust, this dish is a pleasant experience for both the eye and the palette. Chez and his lovely wife/sous chef selected this dish as co-‘Star’ for our Anniversary-themed day (it shared ‘Star Status' with the dinner’s dessert) and it set the tone for of the rest of the day’s activities. We hope that you try it and see if you don’t agree.- Chez
- 4 tablespoons extra-virgin olive oil, divided
- 1 package frozen artichoke hearts (thawed)
- 2 garlic cloves, chopped
- 6 large eggs
- 8 tablespoons coarsely grated sharp cheddar cheese, divided
- 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and sauté an additional 2 minutes. Remove from heat.
Preheat broiler.
Whisk eggs and 3 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes.
Sprinkle with remaining cheese.
Transfer frittata to broiler. Broil just until set in center and the top is golden brown, about 3 minutes. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm with a dollop of sour cream or plain yogurt.
