Creamy Artichoke Frittata
Description
This Italian savory dish is perfect to serve your loved one breakfast in bed. It's a low carb, healthy meal that's not only good for breakfast but lunch or dinner, as well.
Ingredients
2 T. olive oil, divided
8 artichoke hearts, quartered
12 large eggs
1 c. creme fraiche
¼ c. harissa
¼ c. minced chives
1 c. freshly crumbled feta (5 oz.)
1 1/2 t. Kosher salt
freshly ground black pepper, to salt
½-¾ c. freshly grated fontina cheese
Directions
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Preheat to 350 degrees.
Heat a 10 inch cast iron skillet over medium-high heat; add oil; add artichoke hearts; cook until browned and all liquid has evaporated, about 5-7 minutes.
While artichokes are browning, prepare eggs. Whisk eggs with creme fraiche and harissa until well-mixed; season with pepper and about 1 1/2 t. salt. Add chives and feta to the eggs; stir.
Lower heat to medium-low; add remaining 1 T. oil to the skillet. Pour egg mixture over artichokes, shaking skillet to evenly distribute mixture. Cook frittata without stirring, until edges begin to set, about 1-2 minutes.
Sprinkle shredded fontina over the top of the frittata.
Bake frittata until golden brown and center is just set, 18-24 minutes, checking it at 12 minutes.
Slide the frittata onto a clean plate.
Serve.
6 servings.