Parsley Artichoke Frittata

I suspect I am not alone in that I never seem to be able to finish a bunch of fresh parsley. I usually end up with a slimy mess floating around in the crisper drawer. After receiving a bunch in our CSA, while we already had half a bunch languishing in said drawer, I needed a parsley-centric recipe.

Parsley Artichoke Frittata

• 4 tablespoons extra virgin olive oil, divided
• 1 medium leek, white and light green parts only, diced
• 1 15-ounce can quartered artichoke hearts, thinly sliced
• 8 eggs
• zest of 1 medium lemon
• ¾ teaspoon salt
• 1½ ounces fresh parsley, minced

1. Set a 12-inch skillet over medium heat. Add 2 tablespoons olive oil. Once shimmering, add the leek and artichoke hearts. Sweat for 7-8 minutes, until softened.
2. Meanwhile, crack the eggs in a medium bowl. Add the lemon zest and salt. Whisk until frothy.
3. When the leeks and artichokes are soft, add to the bowl with the eggs. Add the parsley. Stir until combined.
4. Add the remaining 2 tablespoons of oil to the skillet. Swirl to coat the pan. Add the egg mixture and spread evenly. Cook for 4-5 minutes, until the eggs are set around the edges. Scrape around the edges and underneath the eggs to loosen the frittata.
5. Place the eggs in the oven under a low broiler for 4-5 minutes, until the eggs are set. Serve.

Serves 6-8

Broilers are tricky. Older ovens don’t usually have high and low settings. Even if your oven does have high and low settings, I’m sure the heat output varies from oven to oven. I would suggest aiming for a shorter amount of time and testing the frittata for doneness. It should feel fairly solid.

This recipe is being shared in Meat Free Monday, Allergy Free Wednesday, and Gluten Free Fridays.