Artichoke Parmesan Frittata


  • 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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