Potato Artichoke Fritatta

Artichoke Potato Fritatta

Serves 4-6 



1/2 yellow onion, chopped

2 garlic cloves, minced

1 cup sliced potato, any colors you like

1 cup artichoke hearts (I use the marinated jarred artichoke hearts, drained of water)

5 eggs

1/4 cup whole milk

1/4 cup Parmesan cheese


Creme Fraiche, for garnish

fresh herbs such as Italian Parsley, basil, or dill, for garnish


Preheat oven to 450 degrees, with rack set at the top. 

Heat a large ovenproof skillet over medium heat. Add 1 tablespoon olive oil. Saute onion, garlic, potato, and a pinch of salt and pepper until tender, about 5-10 minutes. Meanwhile, whisk together eggs, milk, and cheese. Pour egg mixture over potato mixture. Top with artichokes. Reduce heat to medium-low and cook until eggs start to set, about 5 minutes. Transfer pan to oven and cook an additional 5 minutes or until top of fritatta is set. Cool slightly, remove from pan, and cut into wedges.

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