Imagine this elegant Frittata…as part of a romantic breakfast in bed! Whip this up to impress someone special. The recipe is from Chef Elizabeth at HEB’s Cooking Connection. Enjoy!
Heat oil and butter together in medium skillet over medium-high heat. Add artichokes to skillet and sauté until thawed and softened and beginning to brown around edges, about 5 minutes. Add garlic and onions and Herbes de Provence. Cook uncovered and simmer until any liquid remaining in skillet evaporates.
Preheat broiler. Whisk eggs and half fontina and all of parmesan cheese in large bowl. Sprinkle with salt and pepper. Add eggs; stir to blend. Reduce heat to medium, and cook, stirring gently until eggs are almost set, about 5 minutes. Sprinkle with remaining fontina cheese.
Transfer frittata to broiler. Broil just until set in center, about 1-2 minutes until lightly puffed and golden. Using rubber spatula, loosen edges of frittata and slide out onto platter or serve from pan. Serve warm or at room temperature.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 8 frozen baby artichoke quarters
- 2 garlic cloves, chopped
- 2 green onions, chopped
- 1 teaspoon Adams Reserve Herbs de Provence
- 6 large eggs
- ¼ cup coarsely grated Fontina cheese, divided
- 2 tablespoons Parmesan Cheese