Just a few days ago, I made one with left-over pearl couscous, roasted asparagus, mushrooms, baby spinach, and lemon chicken. YUM!
The one I want to share with you today is the one I made a few days before Thanksgiving with my daughter, Danielle. I wanted us to cook together and cook together we did; I am reminded of being in the kitchen with my mother and father on a Sunday morning--or afternoon as frittatas are great any time of day or night, hot or cold--helping to cut the potatoes for the frittata.
Note: there are as many ways to make a frittata as there are to make a meatloaf. Sometimes I use potatoes. Sometimes left-over rice. Or pasta. Couscous!
This recipe is adapted from one in Gwyneth Paltrow's book, "My Father's Daughter."
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 red potatoes cut into small 1/4 inch pieces
1 small onion, roughly chopped
1 cup cooked artichoke hearts, cut into 1/4-inch slices
1 cup roasted red peppers, cut into 1/4 inch pieces
1 teaspoon fresh tarragon leaves, thinly sliced
Freshly ground black pepper
4 organic large eggs
1/4 cup milk
1/2 cup Parmesan cheese, grated
Preheat the oven to 375 degrees. Boil potatoes till just tender and drain. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the potatoes and onions until barely browned, about 6 minutes. Add the artichokes, roasted red peppers and tarragon and season with salt and pepper to taste.
|Father & Daughter.|
|Artichoke and Roasted Red Pepper Frittata.|