Artichoke Parmesan Frittata
Ingredients
| 4 oz bottle of artichoke hearts | ||
| 1/2 cup Parmesan cheese, grated | ||
| 1 oz butter | ||
| 2 small leeks, sliced | ||
| 1 clove garlic, sliced | ||
| 6 eggs | ||
| 1 tsp tarragon, chopped | ||
| lemon juice for drizzling | ||
| kosher salt and fresh cracked black pepper to taste |
- Heat the butter in a non stick saute pan.
- Add the leeks and garlic and cook until soft. Spread evenly over the bottom of the pan.
- Lightly beat the eggs and season with salt and black pepper.
- Pour the eggs into the pan and arrange artichoke slices on top.
- Sprinkle with tarragon, and Parmesan and cook over low heat until set. About 8 minutes.
- Place under a hot broiler and slightly brown.
- Cut into wedges and drizzle with lemon juice.
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