Oh frittata. The dish that just keeps on giving.
Frittata is a dish that I always find myself coming back to. There’s so much to love about them. They’re super easy to make, versatile, and generally, delicious. They’re also great for no-hassle packed lunches.
Frittata was first featured on the blog back in 2014 and although it has made a number of appearances in my life since then, it has not been back on the blog. Upon arriving in 2017, I find myself eager to reset. For me, that means things like cleaning out my closet, organizing my home space, and using the things that have been in my kitchen cabinet a bit too long. Enters the artichoke featured in this dish.
New York got hit with a snow storm the day before I was scheduled to fly back to LA. What should have been an easy direct flight from JFK to LAX last Sunday turned into a whole day of travel including a 5-hour layover in Vegas and a 10pm arrival through Long Beach. I started classes last Monday at 9am so last week was a bit of a blur. But obviously, eating shitty food was only gonna make my week worse so I went scrounging to see what I could come up with to get me through the week.
My lovely friend Nora was staying at my place over the holidays and she so kindly left about a dozen eggs in my fridge. When I asked myself how I could put them to good use, frittata was the first thing that came to mind. I went into my cabinet to discover a can of artichokes that I’d bought some time ago and thought that it might be time to let them shine. I also had about a fourth of a bag of frozen mushrooms left in the fridge. And caramelized onions are always a win. Alas, this creation was born.
The artichoke, mushroom, onion, and spices come together beautifully in this recipe, delivering a satisfying savory experience.
- 1/2 medium onion, thinly sliced (though not overly so)
- 1 14-oz can artichoke hearts (I used the Trader Joe's brand), drained and chopped
- 1/2 C frozen mushrooms
- 2-3 garlic cloves, minced
- 10 eggs
- 1/4 full fat coconut milk
- 1.5 TBL fresh parsley, chopped
- 1 tsp dijon mustard
- 1 tsp Italian spice blend
- Salt and pepper to taste*
- Preheat oven to 350 degree F.
- Heat cooking oil of choice in a 10-in cast iron skillet over medium heat.
- Swivel the oil around to coat the bottom and sides of the pan as much as possible.
- Add the sliced onions to the pan, reduce the heat and allow onions to cook.
- Stir the onions regularly to be sure they don't burn, add more oil if/as necessary.
- While the onions are cooking, add eggs, coconut milk, parsley, Italian spices, dijon, salt and pepper to a large bowl and whisk together.
- Once onions are browned to your liking, add mushrooms and chopped artichokes to the pan. Sprinkle with salt and pepper and sauté for 3 minutes.
- Add the minced garlic and mix for about 30 second until fragrant.
- Pour egg mixture into the pan so that it is evenly distributed.
- Allow pan to continue to cook on the heat for about 3 minutes until it just begins to set.
- After 3 minutes, remove skillet from heat and place in the over for 30-35 minutes until eggs are fully set in the middle and top is browned. You can also place the frittata in the broiler for a minute or so at the end if you're not satisfied with the level of browning that it gets in the oven.
- * I believe that I used a bit under 1 tsp of salt for the egg mixture and probably about half as much black pepper.