Tender frittata with eggs, sauteed leeks, artichoke hearts, Parmesan, tarragon and chives.
Frittatas, as simple as they seem, can be a challenge to pull off well.
The secret to a perfect frittata, or almost any egg dish for that matter, isslowcooking.
Elise Bauer
If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
Add the sliced leeks and gently cook until softened, about 10 minutes.
Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt.
Elise Bauer
Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside.
In a medium bowl, whisk together the eggs and the cottage cheese.
In a small bowl, whisk together the flour, Parmesan, and baking powder.
Elise Bauer
Add the flour mixture to the egg mixture and whisk.
Stir the artichokes and leeks into the egg mixture.
Wipe out the pan with a paper towel.
Elise Bauer
You’ll need to check every few minutes.
This frittata benefits from slow, gentle cooking.
Place rack in upper third of oven.
Elise Bauer
Broil for 3 to 4 minutes until the top is lightly browned and the center has set.
Remove pan from oven.
(Be careful about the hot handle!
Elise Bauer
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.
Elise Bauer
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.
Elise Bauer
