Sun-Dried Tomato and Artichoke Frittata

This is a bit ugly because of the sundried tomato bleeding into the egg but it tastes good. I might dice the sundried tomatoes instead of slicing them next time to more evenly distribute the flavour.

  • Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1 green garlic (young garlic – like 1 green onion)
  • 40 g sun-dried tomatoes, rehydrated, sliced
  • 3/4 cup artichoke hearts, drained and chopped (14-ounce jar)
  • Salt and freshly ground pepper
  • 5 duck eggs
  • 1/2 cup whipping cream
  • 1/2 cup grated cheddar

Preparation: 
Preheat the broiler.

Using a broiler-safe, 12-inch cast iron pan, heat the olive oil over medium heat. Add the garlic and sauté until soft and fragrant, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts, combine well and continue cooking for about 3 minutes more. Season to taste with salt and pepper.

While the vegetables cook, crack the eggs into a large mixing bowl and whisk lightly until the yolks and whites are well combined and uniformly colored. Whisk in the cream.

Pour the eggs over the tomato-artichoke mixture. As they begin to set, push the cooked parts toward the center of the pan with a spatula, then tilt the pan slightly so that the runny parts fill in around the edges. Cook until the eggs are just set, but still wet on the top, about 2 to 3 minutes at most. Top with the cheese.

Place the pan under the broiler for 1 to 1-1/2 minutes, or until the top of the frittata appears set and the cheese has melted slightly. Remove from the oven and loosen the frittata from the pan with a thin spatula. Carefully slide it onto a large plate, cut into wedges and serve.

Makes 6 servings

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