Confession: Sometimes I want my recipes to seem like I put a little effort into them even though I don’t really want to work very hard. That is when I turn to Frittatas. They are fast and easy, but they still have the wow factor, especially if you add unexpected ingredients like artichoke hearts.
When people think of artichokes they think “a lot of work to prepare” and “blow the budget expensive”. I get around both of these obstacles by using frozen artichoke hearts. They are already prepared, so all I have to do is thaw them before I add them to a dish and frozen artichoke hearts cost much less per ounce than either fresh or canned artichokes.
And Frittatas only require one pan to create, so clean up is pretty easy too. If you have a nice pan, you can serve your Frittata directly from the pan.
- 1 tablespoon olive oil
- 2 cups artichoke hearts
- 1 - 2 Roma tomatoes
- 3 green onions
- 1 celery stalk
- 4 cloves garlic, minced
- 1 cup cooked steak, diced
- 8 eggs
- 1 teaspoon parsley
- ½ teaspoon basil
- ½ teaspoon rosemary
- ¼ teaspoon seasoned salt (how to make seasoned salt)
- ⅛ teaspoon pepper
- Preheat oven to broil.
- Add olive oil, artichoke hearts, tomatoes, onion, celery, and garlic to a 10” oven safe frying pan.
- Cook over medium-high heat for 4 -5 minutes or until onions are tender. Add steak and cook for an additional 2 -3 minutes or until heated through.
- Add eggs to a small bowl and beat with a fork. Add parsley, basil, rosemary, seasoned salt, and pepper to eggs. Mix well.
- Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
- Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.