Leek and Artichoke Frittata
Sometimes I’ll feel like we’ve really covered something off on SPC and that we don’t need to re-visit. Like frittatas, for instance. Then I have a month like I’ve had with a book deadline, sick kids, a traveling husband and a strained neck and shoulders, and I think I’m an idiot. Of course the world needs more of the simplest possible dinners! And this one is a honey. I love the pale greens in it, the soft egg against the gentle bite of the artichokes, the saltiness of the goat cheese with the sweet leeks. And it may be the easiest frittatas I’ve ever made since it uses canned artichokes. Julian asked for steamed artichokes last weekend so I can tell you first hand how much work they take that way. Delicious, but a bit of work. But not this dinner. Basically by the time the oven is heated, your skillet is ready to bake. So dinner (or brunch or lunch!) is on the table in about 20 minutes. And then I don’t feel like an idiot at all!
photo by Maya Visnyei
- 1 Tbsp olive oil
- 1 leek, washed thoroughly and sliced thinly
- 2 cloves garlic, minced
- 1 x 14 oz can of artichokes, drained
- 3 scallions, sliced
- 8 eggs
- 1 Tbsp Dijon mustard
- salt and pepper
- 2 oz goat cheese crumbled
Preheat the oven to 350 degrees.
In a large, oven-proof skillet, warm up the olive oil over medium heat. Sautée the garlic and leeks until they soften, about three minutes. Now add the artichokes and stir.
In a large bowl, whisk together the eggs, Dijon ad season with salt and pepper.
Gently pour the eggs over the vegetables in the skillet.
Sprinkle the goat cheese and scallions over the top.
Carefully place the skillet in the oven and bake for 15 minutes, until the frittata is set.
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