Friday, June 20, 2008

Artichoke-Rosemary Frittata Recipe

Artichoke Rosemary Frittata(Updated June 2008) A frittata is an Italian style omelet which cooks on top of the stove without turning and then gets browned under the broiler for a few minutes at the end. Even though when I used to make this at Lake Powell one guy would call it "egg mess," don't judge it by the looks because it tastes like something you'd order for brunch at the best hotel in town. To make this you'll need a heavy non-stick 10-12 inch frying pan with a handle that can go under the broiler.

I found this recipe so many years ago, I honestly don't remember where I originally saw it. I do know the original version added a cup of diced, cooked red potatoes, which were sauteed for a few minutes before you added the artichoke hearts. If you eat potatoes you can try it that way, but if you're a South Beach dieter, trust me, this will still be delicious without the potatoes.

Fresh chopped rosemary, or even frozen rosemary will definitely improve the flavor here, but I made it for many years at Lake Powell with dried rosemary and never had any complaints. The rosemary is sauteed with the onions, after they start to soften.

If the budget can handle it, this is superb when made with artichoke "bottoms" which are the complete heart of the artichoke. However if you teach school for a living you can still get a great result with regular artichoke hearts. Dice them into bite-sized pieces.

When onions are quite soft and you can smell rosemary, add the artichoke pieces and cook about 3 minutes.

Pour eggs over rosemary/onion mixture,then sprinkle on cheese. After this I like to take a fork and stir gently so the ingredients are distributed through the egg. Lower heat, cover, and cook for 15 minutes.

The frittata is ready to go under the broiler when it looks quite set, all cheese is melted, and it's starting to slightly pull away from the sides.

Brown the top under the broiler for a few minutes. Be careful, it can get brown pretty quickly. (I would have cooked this a tiny bit less if I'd been paying more attention!)

Artichoke-Rosemary Frittata
Makes 4-6 servings, recipe adapted by Kalyn from a source she can no longer remember. This recipe has been slightly changed from the version originally posted to make instructions more clear.)

8 eggs
salt, pepper to taste
2 tsp. finely chopped fresh rosemary or 1 tsp. dried crumbled rosemary
1/4 cup diced onion or thinly sliced green onion
1 tsp. butter
1 tsp olive oil
1 (13.5 oz. size) can artichoke hearts, not marinated
3/4 cup grated swiss cheese (I used low fat)
3/4 cup grated sharp cheddar (I used low fat)

Heat the butter and olive oil in heavy 10 inch non-stick frying pan. (Spray the pan with non-stick spray if you don't have a non-stick pan.) Saute diced onion about 3 minutes, then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary). While onions and rosemary are sauteeing, drain artichokes well, then dice into bite-sized pieces. Add diced artichokes to pan and saute about 3 minutes more.

Meanwhile beat eggs with half and half or milk and season with salt and pepper. Pour beaten eggs over artichoke mixture. Add both cheeses and stir just enough to be sure cheese iand artichokes are evenly distributed through the mixture. Cover pan and lower heat, cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan. Remove lid and put the pan under the preheated broiler until top is slightly browned, about 3 minutes more.

This makes 4 very generous servings or 6 servings if you are having it as part of a complete breakfast. It tastes great served with sour cream. I also think this would be superb with feta cheese substituted for the swiss cheese.

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South Beach Suggestions:
I do use a tiny bit of butter here for flavor, but you can certainly make it with all olive oil. I use half and half mostly because I never have milk, but milk would be lower in fat. Be sure to use low-fat cheese if you're making this for the South Beach Diet. All ingredients here are good for any type of low-glycemic eating plan.

More Tasty Frittata Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mushroom-Lover's Frittata with Spinach and Cheese
Greek Frittata
Asparagus Frittata from Simply Recipes
Nan's Potato, Pepper, and Onion Frittata from Food Blogga
Mediterranean Pasta Frittata from Karina's Kitchen

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Helen said...

Yum! I really like the idea of combining artichokes with rosemary - it sounds delicious. Frittatas are always a great super-fast meal - so satisfying and, like you say, they really fill you up even without the carbs.

Beth said...

Fritatta's are perfect for using up left over ingredients in your fridge - and relatively cheap too which is always good when you're feeding a family. This one looks delicious.

Patty Hall said...

I'm glad I found your blog. I did the P 1 several yrs ago and lost over 10 lb in that 2 weeks. Ihave hypoglycemia and I feel cruddy most of the time becuase of the way I eat. I know the SB works.
I made my first frittata a couple weeks ago with zuchinni and I loved it. I want to make anther, and freeze the individual slices so that I can just grab adn reheat. Do you have any suggestions for this?
Thanks a bunch
Patty H.

Kalyn said...

Patty, you can freeze dishes like frittata and egg casseroles and reheat in the microwave, but you should be prepared for the fact that the eggs will release some water when they're thawed and reheated. You can put a paper towel under it when you're reheating to absorb the water.

These days I'm more likely to just cut it into pieces and store in the fridge, where it will keep at least a week.

kellypea said...

Mmmm...I love frittatas because they're a perfect way to have something tasty with whatever is in the pantry or fridge. The artichokes in this sound perfect!

Joanna said...

Mmm, I love anything with artichokes, but I don't think I've ever had them with eggs! I'll definitely have to try this some time. :) Since I usually cook just for myself, I like to make mini-fritattas with an 8-inch skillet and 4 eggs. I'll usually make it for dinner, eat half that night, and then cut the rest in half to get 2 small breakfast servings out of it. Thanks for the great fritatta-filling idea!

Lisa said...

Yet another lovely egg dish from your kitchen! This reminds me I haven't made a frittata for a while.

Kevin said...

Look at that perfectly golden brown top! This frittata sounds good!

Jessica said...

I am going to make this. I have a rosemary plant in my yard and have been looking for recipes. Thanks!

Sean said...

This looks like it would be nice for brunch with the inlaws.

coffeepot said...

I love a lunch frittata and rosemary so I have to try this one.

I have never had one with artichokes.

Karina said...

Egg mess? Um, I don't think so! More like- eggalicious! Artichokes and rosemary are a fab combo. (And thanks for including my frittata!)

Syrie said...

Artichokes would have to be my favourite vegetable. This is such a great recipe!

Barbara Bakes said...

Kalyn, I Googled freezing frittatas and your post came up. I'm doing brunch for about 35 for my grandson's baby blessing and plan to serve frittatas. I didn't know they'd keep so well in the fridge. Do they heat up quickly. Do you always microwave them, or could you warm them in the oven wrapped in foil? Thanks!

Kalyn said...

Barbara, you can definitely keep this in the fridge for a day or two and reheat in the oven tightly covered with foil. I have frozen it, but I think the texture is better when it's just refrigerated.

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