Artichoke Frittata For A Crowd

Let's Cook

1. Step 1.

   Drain and cut in half lengthwise: Two 14-ounce cans artichoke hearts

2. Step 2.

   Drain and slice into ¼-inch-wide strips: ⅔ cup jarred roasted red peppers

3. 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

4. Step 4.

   Set the egg mixture aside. Melt in a 12-inch ovenproof skillet over medium heat: 3 tablespoons butter

5. 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

6. Step 6.

   Add the artichokes and roasted peppers along with: 2 tablespoons butter

7. 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.