INGREDIENTS
FRITTATA
1 Tbsp EVOO
3 medium potatoes
6 eggs
3/4 tsp salt
1 medium onion, coarsely chopped
3 garlic cloves, pressed
1 jar quartered marinated artichoke hearts, drained patted dry and coarsely chopped
1/2 cup sun-dried tomatoes in oil, drained, patted dry and thinly sliced
3 ounces manchego cheese, shredded (semi-firm sheep's milk cheese made in the La Mancha region of Spain. It ranges from mild to sharp, depending on how long it is aged, white cheddar may be substituted)
1/2 tsp coarsely ground black pepper
2 Tbsp chopped fresh parsley
SALAD
2 Tbsp sherry vinegar
2 Tbsp honey
1 Tbsp EVOO
1 tsp Dijon mustard
6 cups mixed greens salad blend
DIRECTIONS
PREP TIME 10 MINUTES TOTAL TIME 35 MINUTES YIELD 6 SERVINGS
1. Preheat oven to 375 F. Heat oil in Skillet (not stainless), over medium high heat 1 to 3 minutes or until shimmering. Slice potatoes. Arrange potatoes evenly over bottom of Skillet, overlapping as necessary. Cook potatoes undisturbed 4 to 5 minutes or until golden brown. Turn potatoes over, cook an additional 3 to 4 minutes or until light golden brown.
2. Meanwhile, combine eggs and salt; whisk until frothy. Add onion and pressed garlic to potatoes in Skillet; cook and stir 1 minute. Reduce heat to medium. Top potato mixture evenly with artichokes, sun-dried tomatoes and cheese. Slowly pour egg mixture over vegetables. Cook, uncovered, 1 to 2 minutes or until sides and bottom are light golden brown.
3. Bake, uncovered, 8 to 10 minutes or until center is set but still moist and internal temperature reaches 155 F. Carefully remove Skillet from oven Cover and let stand 5 minutes (temp will rise to 168F)
4. Meanwhile, for salad, combine vinegar, honey, oil and mustard in Stainless mixing bowl. Whisk until blended. Add mixed greens; toss gently to coat. Cut frittata into six slices using nylon knife. Serve frittata with salad; sprinkle with black pepper and parsley, if desired.
No comments:
Post a Comment