Artichoke & Parmesan Frittata

Over Memorial Day Weekend, we decided to try not one, but TWO of Gwyneth Paltrow's recipes.  The first one was the tuna burgers and they were delish!  Later that weekend...we decided to try the Artichoke & Parmesan Frittata.  

I thought the frittata was good...probably not the BEST I've ever had, but definitely one that could easily be spiced up.  And best of all, it was super easy...which I am noticing is a great theme with Gwyn's recipes...how nice!  We definitely want to try the Slow-Roasted Tomato, Basil & Smoked Mozzarella Frittata next!  :)

  The other nice thing with this recipe is that it forced us to finally buy a cast iron skillet...these pans are great for cooking...I don't know how we went so long without one!

Artichoke and Parmesan Frittata {Gwyneth Paltrow's My Father's Daughter}

• 1 tsp unsalted butter
• 1 Tblsp extra virgin olive oil
• 2 large shallots, peeled and thinly sliced
• 1 cup cooked artichoke hearts, cut into 1/4 inch thick slices
• 1 tsp fresh tarragon leaves, thinly sliced
• Coarse salt
• Freshly ground black pepper
• 6 organic large eggs
• 1/2 cup milk
• 2 ounces Parmesan cheese, grated (about 1/3 cup)

Preheat the over to 375.

Heat the butter and olive oil over medium heat in a 10-inch cast iron skillet.  Sauté the shallots until soft and just barely browned, about 6 minutes.  Add the artichokes and tarragon and season with salt and pepper to taste.

Meanwhile, beat the eggs and milk to combine in a mixing bowl.  Pour over the shallots and artichokes.  Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle).  Sprinkle the top with cheese and stick it in the oven for exactly 8 minutes; it should be just set throughout.

Of course, no brunch is complete without a mimosa!!  :)

You can also find me at Michaela's beautiful blog today...I'm talking about my favorite decor & fashion element of 201l...ikat!

 Find my post here!

xo natasha

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