Artichoke, Leek, and Fontina Fritatta

I found this recipe in a Sunset Magazine recipe book.  I’ve made it twice now, and I intend on making it again very soon.  Fritatta’s don’t take too much time to cook, they are mostly healthy, and you can pretty much make them with whatever cheese, meat, and veggie combo and they will be great.  The first time I cooked this meal, I followed the directions exactly; the second time I replaced prosciutto for the bacon, and spinach for the artichokes.  It turned out lovely both times.

I want to hear if there are any other awesome fritatta combos you like…

Enjoy!

Ali

Ingredients

  • 4 slices thick-cut bacon, cut into 3/4-in. pieces
  • 8 eggs
  • 1/2 cup milk (I used almond milk and it worked just fine)
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces frozen artichoke hearts, thawed and roughly chopped (about 1 cup)
  • 1 cup thinly sliced leeks (white and light green parts)
  • 3/4 cup grated fontina cheese, divided
  • 1/4 cup grated parmesan cheese

Preparation

  • 1. Preheat oven to 450°. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels; reserve 2 tbsp. drippings in pan (discard the rest) and set aside.
  • 2. Whisk together eggs, milk, chives, salt, and pepper. Stir in bacon and artichoke hearts. Set aside.
  • 3. Return skillet to medium-high heat. Add leeks and sauté in reserved bacon drippings until softened, 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).
  • 4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.
  • 5. Slice frittata into wedges. Serve warm or at room temperature.

					
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Artichoke, Leek, and Fontina Fritatta

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