frittata extreme closeup
Artichoke and Broccoli Frittata*
I made this dish for a Sunday afternoon gathering – and people seemed to like it! Oh, and someone made mention of my blog there so I thought it might be nice to update it in case anyone takes a look….kinda like housecleaning and setting out fresh flowers before company arrives!
Ingredients: (warning: these measurements are very, very approximate – I am guesstimating them after the fact)
- 5 or 6 jumbo eggs;
- 1 whoppingly large yellow onion;
- 3 cloves of garlic; (I used 3, and I think it was not enough…might want to beef it up to like 5 or 6 cloves!)
- 1 cup of marinated artichoke hearts, and a few tablespoons of the marinade;
- 1 enormous Russet potato (weighs around 1 pound);
- 2 cups of broccoli;
- 1 cup of Vintage White Tillamook cheddar (any cheese will do, this just happens to be a favorite of mine and I believe it is good value for the expense);
- cooking oil;
- roasted almonds (optional – but adds a nice crunch and sweetness); and
- saltiness – I put a few dashes of soy sauce and some sea salt (likely about 1/4 teaspoon).
Instructions:
1) Prep
- Garlic and Onions: Remove the skins (I used a big heavy rock on the garlic) and chop broadly, discarding the hard ends. Then sweat the onion and garlic. Of course, when I say “discard” I mean, toss into a compost bin if you’ve got one.**
- Broccoli: While you are letting the onions sweat, it’s a good time to tackle washing and slicing the broccoli florets into halves or quarters even. I chopped off the longer stems because they just add extra bulk.
- Artichokes: Slice the marinated artichokes. I bought mine in halves and quarters so I ended up slicing each piece no more than twice at the most.
- Potato: Wash the potato, and remove any sprouts. You might know, but I will gently remind – the sprouting “eyes” are poisonous! Slip it into a bowl with 1/2 cup of water. Microwave for 6 or 7 minutes.
- Slice the cheese into 1/2″ cubes (or smaller).
- If the almonds are salted, rinse them in a little water. Drain, then crush with the big rock.
2) Assembly
- Beat the 5 eggs in their own mixing bowl.
- While the potato is still piping hot, peel off the skin and chop it broadly. Toss it into a bowl with the reserved artichoke marinade.
- Set aside enough cheese and crushed almonds to set on top. Toss everything else into the bowl with the hot potato mix.
- Pour the eggs into the potato mixture. The mixture should now be totally coated with egg and definitely shiny. If it looks too dry, crack and beat another egg and toss that in too.
3) Cooking
- Heat up a large skillet (mine is 10″ in diameter) to medium-low. Once the pan has heated up, pour in a little olive oil and smear with a bit of paper towel, coating the entirety of the inside.
- Pour in the mixture.
- Cover with a lid, and turn the heat down to low – err on the side of lower rather than higher heat. Let this cook for a good 30 minutes. Set the lid at an angle to let water escape.
- Get the oven to 250 Fahrenheit.
- Remove lid.
- Broil the frittata for 15~20 minutes, until the mixture is fully cooked. Turn off the oven. Garnish the frittata with the reserved cheese and crushed almonds, and allow the cheese to melt for a few minutes in the residual heat.
- Sit back, and await accolades :-)!
I served directly from the skillet, but I suppose you could plate it up in wedges. For this event, people served themselves. If you are serving directly after cooking, the cast-iron skillet retains heat for a good while.
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Cost Breakdown
The costs of the almonds and garlic are missing from the below, just FYI.
| Ingredient | price | # | type | unit price: | units used | costs |
| Jumbo Eggland eggs | $2.99 | 12 | egg | 0.25 | 6 | $1.50 |
| Russet Potato | $0.89 | 1 | oz | 0.89 | 1 | $0.89 |
| Yellow Onion | $1.49 | 1 | oz | 1.49 | 1 | $1.49 |
| Cheddar Cheese | $8.99 | 32 | oz | 0.28 | 8 | $2.25 |
| Marinated Artichokes | $9.99 | 32.5 | oz | 0.31 | 8 | $2.46 |
| Broccoli | $4.00 | 48 | oz | 0.08 | 16 | $1.33 |
| Recipe costs: | $9.91 | |||||
| servings (appetizer sized) | 15 | |||||
| cost per serving: | $0.66 |
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Shopping Notes
The broccoli, Tillamook cheese, and marinated artichokes were from Costco. Be warned that the jar for the artichokes is extremely difficult to open! Also, the jar says 65 oz, but I think that includes all the liquids so I’m guessing that the usable portion is about half that. The eggs were from Safeway.
* Was this truly a frittata? I didn’t actually fry it. One can argue that this is a riff on a tortilla de patates, due the inclusion of the potato and onion.
** My county waste management service gives everyone an organic waste bin (as large as a garbage can!) and it really really cuts down on trash.
frittata on the counter
Photo credits: I’m using these photos by kind permission of the hostess’s husband.
P.S. Was googling about one of my great loves, canned fish, and landed on these awesome Japanese Sardine Rice recipes from Miss Baby Sunshine and Tomo – and I knew I had to give the linky love!
Dude, where's the stove? 