This method for making frittatas can really be used with any combination of ingredients- and I have tried a ton of them. Perfect for using up veggies you have in the fridge. Watch out for this summer once my Spiral Path Farm vegetables start coming in- we'll be eating a ton of frittatas with zucchini, yellow squash, peppers, and onion. I'm getting excited just thinking about it.
Caramelized Shallot & Artichoke Frittata:
Ingredients for 4 servings:
1/4 cup milk
1 can (15 oz) artichokes in water
2 large shallots, thinly sliced
goat cheese (I used half a 5 oz container)
Preheat oven to 400 degrees. In a non-stick oven proof skillet, sautee shallot in olive oil until soft & starting to turn golden brown. Chop artichokes into bite size chunks, add to caramelized shallots. Season to taste with salt & pepper.
Whisk eggs & milk in a bowl, then pour over the artichoke mixture in the skillet. Stir eggs for about 2 minutes until they start to set- then remove from heat. Dot pieces of goat cheese on the top of the eggs, then place skillet in oven- cooking for about 15 minutes or until the middle of the eggs are set. Cut into 4 pieces & serve.