artichoke & potato frittata recipe

A frittata is bigger and better than an omelette and simple to make.

ingredients:

• 8 eggs
• 2 medium potatoes, quartered and thinly sliced
• 1 6-ounce jar of artichokes, rinsed (frozen artichokes work, too)
• 1/4 cup chopped parsley
• 1/3 cup Romano or parmesan cheese, grated
• 1 tablespoon olive oil
• Pepper to taste

directions:

1. Rinse and dry potatoes. Sautée in oiled skillet until tender and slightly browned.
2. Meanwhile, blend eggs, artichokes, parsley, cheese and pepper in a large mixing bowl.
3. When potatoes are done, add all to egg mixture. Stir and add to re-oiled skillet, then cover and cook for 15 minutes on the stove top at medium heat.
4. Slide onto large plate and reverse back into pan. Let cook another 2 minutes, uncovered.

note:

1. Serve warm or at room temperature, cut in wedges.
2. By Nora Dunne, from The Christian Science MonitorClick here for full article