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artichoke leek frittata

A recipe by .

 
artichoke leek frittata
 
One serving costs about $2.01

$2.01 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:36%

Spoonacular Score: 36%

 

Artichoke leek frittata might be just the main course you are searching for. This recipe makes 4 servings with 412 calories, 24g of protein, and 29g of fat each. For $1.71 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up leeks, parmesan cheese, baking powder, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Try Artichoke Leek Frittata, Artichoke And Leek Frittata, and Artichoke, Leek, and Fontina Frittata for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps gluten-free all purpose flour
gluten-free all purpose flour
0.5 tsps
0.5 tsps baking powder
baking powder
2 Tbsps
2 Tbsps butter
butter
1 cup
1 cup cheese curd
cheese curd
5
5  eggs
eggs
some
some fresh chives
fresh chives
0.5 tsps
0.5 tsps dried fresh tarragon
dried fresh tarragon
4 oz
4 oz frozen artichoke hearts
frozen artichoke hearts
0.25 tsps
0.25 tsps kosher salt
kosher salt
2 cups
2 cups green white light leeks
green white light leeks
1 cup
1 cup parmesan cheese
parmesan cheese
2 Tbsps gluten-free all purpose flour
2 Tbsps
gluten-free all purpose flour
0.5 tsps baking powder
0.5 tsps
baking powder
2 Tbsps butter
2 Tbsps
butter
1 cup cheese curd
1 cup
cheese curd
5  eggs
5
eggs
some fresh chives
some
fresh chives
0.5 tsps dried fresh tarragon
0.5 tsps
dried fresh tarragon
4 oz frozen artichoke hearts
4 oz
frozen artichoke hearts
0.25 tsps kosher salt
0.25 tsps
kosher salt
2 cups green white light leeks
2 cups
green white light leeks
1 cup parmesan cheese
1 cup
parmesan cheese

Equipment

paper towels
paper towels
pot holder
pot holder
stove
stove
broiler
broiler
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
paper towels
paper towels
pot holder
pot holder
stove
stove
broiler
broiler
spatula
spatula
knife
knife
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

1 In an 8 to 9-inch oven-proof stick-free pan (like hard anodized aluminum with stainless handle) or well seasoned cast-iron pan, melt butter on medium heat. 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. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside.

artichoke-leel-frittata-3

2 In a medium bowl, whisk together the eggs and the cottage cheese. In a small bowl, whisk together the flour, Parmesan, and baking powder. Add the flour mixture to the egg mixture and whisk. Stir the artichokes and leeks into the egg mixture. Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked.

artichoke-leel-frittata-4 artichoke-leel-frittata-5

3 Wipe out the pan with a paper towel. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed. Lower the heat. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You'll need to check every few minutes. The heat should be high enough to set the mixture, but low enough so that the edges don't brown. This frittata benefits from slow, gentle cooking.

artichoke-leel-frittata-6 artichoke-leel-frittata-7

4 Place rack in upper third of oven. Preheat the broiler. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Broil for 3 to 4 minutes until the top is lightly browned and the center has set.

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.

Price Breakdown

Cost per Serving: $2.01
Ingredient
2 Tbsps gluten-free all purpose flour
½ teaspoons baking powder
2 Tbsps butter
1 cup cheese curd
5 eggs
some fresh chives
½ teaspoons dried fresh tarragon
4 ounces frozen artichoke hearts
2 cups green white light leeks
1 cup parmesan cheese
Price
$0.02
$0.01
$0.24
$1.53
$1.20
$0.12
$0.06
$2.07
$0.67
$2.11
$8.04

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
391 Calories
24g Protein
26g Total Fat
12g Carbs
7% Health Score
Limit These
Calories
391
20%

Fat
26g
41%

  Saturated Fat
14g
91%

Carbohydrates
12g
4%

  Sugar
2g
2%

Cholesterol
267mg
89%

Sodium
879mg
38%

Get Enough Of These
Protein
24g
50%

Calcium
588mg
59%

Phosphorus
355mg
36%

Selenium
24µg
35%

Vitamin A
1509IU
30%

Folate
100µg
25%

Vitamin B2
0.41mg
24%

Vitamin K
24µg
23%

Manganese
0.36mg
18%

Iron
2mg
14%

Vitamin B12
0.8µg
13%

Vitamin B6
0.25mg
13%

Vitamin B5
1mg
11%

Zinc
1mg
11%

Magnesium
40mg
10%

Vitamin C
7mg
9%

Potassium
316mg
9%

Vitamin D
1µg
9%

Fiber
2g
8%

Vitamin E
1mg
8%

Vitamin B1
0.11mg
7%

Copper
0.13mg
6%

Vitamin B3
0.78mg
4%

covered percent of daily need

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