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Artichoke Feta Frittata Recipe

Artichoke Feta Frittata Recipe

Postby HighHeelKitchen » Sat Jun 18, 2011 6:36 pm

Artichoke Feta Frittata:
7 eggs
One 14-ounce can quartered artichoke hearts
1 russet potato, 1/2- 3/4 pound, or 1/2 to 3/4 pound Yukon gold potatoes, peeled and grated
3 Tablespoons butter
2 Tablespoons olive oil
2 garlic cloves, minced
1/2 yellow onion, minced
Kosher salt and pepper to taste
One 6-ounce package basil-and-tomato herbed feta, crumbled

Preheat oven to 450 F.

Crack the eggs into a small bowl and beat with a fork to blend, set aside.

Pour the artichoke hearts into a strainer and let drain.

Put the grated potatoes into a fine mesh sieve and press to remove all residual moisture.

Heat the butter and olive oil in a 9-inch oven proof skillet. Add the garlic and onion and saute over medium heat until the onion softens, about 9 minutes. Add the potatoes and artichoke hearts. Cook over medium-high heat for 7-9 minutes, stirring often. Season with a liberal amount of salt and pepper. Test the potatoes to be sure they are almost fully cooked. Pour the eggs into the skillet and add 1/2 cup of the herbed feta. Stir until the ingredients are just incorporated. Transfer the skillet to the oven and bake for 15 minutes, until the eggs are set. Remove from oven, sprinkle with the remaining feta, and let sit for 5 minutes before serving.

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