Artichoke Frittata

The summer is getting away from me and I have not been very current on my posting. When the weather is great and there are roads to travel, it is difficult dragging myself into the office.
Making a quick dash to the market the other day, my eyes caught the brilliant purple color on the displayed artichokes. I had no intention of buying any today........ and since the store manager frowns upon me photographing, I decided to purchase a handful. Digging through my files, I managed to find the recipe I was searching for. Why is it when you really need something, you just can't locate it quickly? This recipe was given to me by one of my good friends now living Seattle. We enjoyed brunches on the weekends when our kids were young......time to catch up and also to let the kids visit and play. The dish is very similar to a pancake and has a very creamy center.


Artichoke Frittata


6 eggs
1 chopped onion
1 large can, 14 oz. or more, of artichoke hearts, drained and chopped
3/4 cup of grated pecorino cheese
1/2 cup of chopped red pepper
1 cup of fresh or frozen broad beans
2 tablespoons of chopped parsley
2 shakes of nutmeg
3 tablespoons of olive oil

Beat the eggs, add the parsley, cheese and nutmeg. Season to your liking with salt and pepper. Set aside.

Boil the beans with a little salt to taste for 3-5 minutes. Drain and peel off the skin of the beans.
Heat the oil and fry the onion over low heat for 5 minutes. Do not let the onions brown. Add the artichoke pieces and cook for another 5 minutes. Add the beans. Continue to cook for 5 minutes.
Add to eggg mixture and pour into the frying pan. Cook over low heat untl the mixture is "almost" set. Finish cooking by carefully placing the pan under the broiler to grill until a golden crust appears. Need to keep an eye on it to make sure it doesn't burn! Cool well before serving. Great with a small tossed salad.