Artichoke Frittata FOR A Crowd
- 20m Prep Time
- 33m Cook Time
- 53m Ready In
8 servings Perfect for a small brunch crowd.
Ingredients
- Two 14-ounce cans artichoke hearts
- ⅔ cup jarred roasted red peppers
- 12 large eggs
- 1¼ cups half-and-half
- 1 cup grated Parmesan (4 ounces)
- ½ cup chopped parsley or basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 2 medium leeks, halved lengthwise, well washed, and chopped
- 1 large garlic clove, finely chopped
- 2 tablespoons butter
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Two 14-ounce cans artichoke hearts
- ⅔ cup jarred roasted red peppers
- 12 large eggs
- 1¼ cups half-and-half
- 1 cup grated Parmesan (4 ounces)
- ½ cup chopped parsley or basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 2 medium leeks, halved lengthwise, well washed, and chopped
- 1 large garlic clove, finely chopped
- 2 tablespoons butter
Let's Cook
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Step 1.
Drain and cut in half lengthwise: Two 14-ounce cans artichoke hearts
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Step 2.
Drain and slice into ¼-inch-wide strips: ⅔ cup jarred roasted red peppers
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Step 3.
Set the artichokes and roasted peppers aside. Whisk together in a bowl: 12 large eggs; 1¼ cups half-and-half; 1 cup grated Parmesan (4 ounces); ½ cup chopped parsley or basil; 1 teaspoon salt; ½ teaspoon black pepper
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Step 4.
Set the egg mixture aside. Melt in a 12-inch ovenproof skillet over medium heat: 3 tablespoons butter
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Step 5.
Add and cook, stirring, until softened and lightly browned, about 10 minutes: 2 medium leeks, halved lengthwise, well washed, and chopped; 1 large garlic clove, finely chopped
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Step 6.
Add the artichokes and roasted peppers along with: 2 tablespoons butter
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Step 7.
Swirl to melt the butter and coat the skillet. Add the egg mixture and cook over medium-low heat until the center is almost set, about 18 minutes. Preheat the broiler. Broil the frittata 7 inches from the heating element until browned, about 5 minutes. Let cool slightly before serving.