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artichoke leek frittata

A recipe by .

 
artichoke leek frittata
 
One serving costs about $1.91

$1.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 lunch,main course,morning meal,brunch,main dish,breakfast,dinner
spoonacular Score:21%

Spoonacular Score: 21%

 

The recipe artichoke leek frittata can be made in approximately 1 hour. One serving contains 339 calories, 22g of protein, and 21g of fat. This recipe serves 4. For $1.91 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of all purpose flour, kosher salt, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by spoonacular user luismi74. Try Artichoke And Leek Frittata, Artichoke Leek Frittata, and Artichoke, Leek, and Fontina Frittata for similar recipes.

Sparkling Wine are great choices for Frittata. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Larmandier-Bernier Latitude Extra Brut with a 4.8 out of 5 star rating seems like a good match. It costs about 55 dollars per bottle.

Larmandier-Bernier Latitude Extra Brut

Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.

» Get this wine on Wine.com

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 ounces
4 ounces 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 ounces frozen artichoke hearts
4 ounces
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
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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
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Nutritional Information

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