February 18, 2007
Artichoke and Olive Frittata with Gruyere
I love frittatas. They're one of those "clean out the fridge & pantry" dishes. The other day I happened to spy a couple cans of artichoke hearts, and thought they'd be good in a frittata with some olives. I didn't have any whole or sliced olives around, so I used the olive relish I made for the muffuletta, and it worked out pretty good. Next time I might use a different cheese, something with a bit more flavor, like gorgonzola. I love gruyere, but it didn't add much to this experiment, and basically got lost in the other ingredients.
1/4 cup chopped Artichoke Hearts
1/4 cup crumbled Gruyere
1 Tbsp muffaletta spread
Scramble the eggs in a bowl, along with the Muffaletta spread.
Melt a Tablespoon of margarine in an 8" cast-iron skillet.
When the skillet is hot, pour the eggs in and cook until they begin to firm up.
Add the artichoke hearts and gruyere.
Move the skillet from the stovetop and put it in the oven for about 10-15 minutes.
Once the eggs are well-cooked, pull the pan out, (using a good hot pad or oven mitt) and transfer it to the plate. A Frittata this size should serve 2 people. (Assuming they both have appetites like mine.)