artichoke, potato + fontina frittata
photo by Jennifer Johnson
Frozen artichoke hearts grant the coveted flavor without the effort of preparation. This frittata serves well for spring brunch with its fresh herbs and nutty fontina cheese.
Kosher salt, to taste
6 ounces (1/2 package) frozen artichoke hearts
12 large eggs
1 cup (packed) grated fontina cheese
1/4 cup heavy cream
Freshly ground black pepper, to taste
1 tablespoon freshly minced thyme
2 tablespoons finely minced fresh flat-leaf Italian parsley
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 small sweet onion, diced
6 baby Yukon gold potatoes, thinly sliced
- Preheat oven to 400°F.
- Fill a small saucepan with water. Bring to a gentle boil and add a pinch of salt. Add artichoke hearts and cook until just softened, about 3 minutes. Drain and set aside to cool. Once cooled, pat completely dry.
- In a large bowl, whisk together eggs, cheese, and heavy cream and season with salt and pepper. Add most of thyme and parsley (reserve a bit of each for garnish). Set aside.
- In an 81/2-inch oven-safe nonstick skillet, heat olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add potatoes and cook for another 5 minutes, until potatoes are softened, stirring as they cook.
- Add artichokes to skillet, followed by egg mixture. Using a spatula, pull eggs away from sides of pan towards center of pan (this helps distribute eggs so they can cook and set more evenly). Cook until eggs are about 75% set. Transfer pan to oven to finish cooking for another 20-25 minutes, or until frittata is puffed and golden brown. Remove from oven and allow to cool slightly. Top with remaining thyme and parsley and season with salt and pepper. Cut frittata into wedges and serve.