Monday, August 8, 2011

Frittata with Artichoke, Leek and Goatcheese

I'm sorry for being negligent for the past couple of days. The girls were on a 4-day sleep-over with their grandparents, so we just spent those days enjoying each other and doing things without the kids. Although of course I missed them a lot, it is always so much fun to just be together. We dinned out a lot, went shopping, stayed up way too late. In short, acted like we were 10 years younger.

Okay, back to business: Frittatas...

One of the reasons I love frittatas is because it is so versatile and easy. It is basically a large omelet. You can start out with all kinds of ingredients. I usually add thinly sliced potatoes to turn it into a full dinner. It is also a great way to make a meatless meal!

In this version I used artichokes, leek and goatcheese, but you can adjust it however you like. You can also make half a recipe. You can add different vegetables, different cheeses, add some bacon or ham, use fresh herbs or change nothing at all. Do whatever feels right to you!


Frittata with Artichoke, Leek and Goatcheese

Yield: a dinner for 4 people


10 eggs
2 - 3 large potatoes, thinly sliced
1 onion, chopped
2 cloves garlic, chopped seperately
8 ounces of artichokes (can or frozen), quartered
2 leeks, sliced in rings
5 ounces soft goatcheese
2 tablespoons olive oil
salt and pepper


Parboil the thinly sliced potatoes for 3-4 minutes. Drain and set aside.

Preheat the broiler.

In a medium bowl beat loose the eggs with salt, pepper and 1 chopped clove of garlic.

Crumble the goatcheese and add this to the egg mixture.

Heat the olive oil in a large skillet over medium heat. Add the onions and 1 clove of garlic. Bake for a few minutes.

Add the leek and artichokes and bake again for a few minutes. Add the potato slices and mix carefully to rearrange all the ingredients.

Turn the heat low and add the egg/cheese mixture.

Let everything bake for 15-20 minutes, then put the pan under the broiler to bake until the frittata is done.

Cut the frittata in pieces. You can serve this dish warm, but it is cold also very good. It is great to take along to a picknick!

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