Wednesday, December 15, 2010

Artichoke and Potato Frittata

By Nora Dunne, from The Christian Science Monitor
Click here for full article 

A frittata is bigger and better than an omelette and simple to make.

8 eggs
2 medium potatoes, quartered and thinly sliced
1 6-ounce jar of artichokes, rinsed (frozen artichokes work, too)
1/4 cup chopped parsley
1/3 cup Romano or parmesan cheese, grated
1 tablespoon olive oil
Pepper to taste
Rinse and dry potatoes. Sautée in oiled skillet until tender and slightly browned. Meanwhile, blend eggs, artichokes, parsley, cheese and pepper in a large mixing bowl. When potatoes are done, add all to egg mixture. Stir and add to re-oiled skillet, then cover and cook for 15 minutes on the stove top at medium heat. Slide onto large plate and reverse back into pan. Let cook another 2 minutes, uncovered.

Serve warm or at room temperature, cut in wedges.


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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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