Leek Artichoke Frittata
The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.
Here’s a frittata perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. Enjoy!
- 20 minutes
- 35 minutes
- Serves 4
- 2 Tbsp butter
- 2 cups sliced, cleaned leeks, white and light green parts only (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices)
- 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
- 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbs de Provence or dried thyme)
- 1/4 teaspoon Kosher salt
- 5 eggs
- 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
- 2 Tbsp all purpose flour (omit for gluten-free version)
- 1/2 teaspoon baking powder
- 1 cup grated Parmesan cheese
- Fresh chopped chives or parsley for garnish
5 Remove pan from oven. (Be careful about the hot handle! Use a pot holder. I like to run an ice cube over the handle to to be extra safe.) Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Then gently slide the frittata onto a serving plate.
Garnish with chives or parsley to serve.
Hope you enjoy.. Don’t forget to calculate using from containers for those of you that are doing 21 Day Fix.
Your Partner in Health,