- 3 tablespoons extra-virgin olive oil, divided
- 3/4 can artichoke hearts, chopped
- 2 garlic cloves, chopped
- 1 1/2 cups egg beaters
- 4 tablespoons coarsely grated sharp cheddar cheese, divided
- 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
Heat 1 tablespoon oil in medium skillet over medium-high heat. Add artichokes and garlic to skillet; sprinkle with salt and pepper and sauté until the artichokes begin to brown slightly (about 3-5 minutes). Remove from heat and place in a bowl. Set aside.
Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Set aside. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Add egg mixture and artichokes; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.
Adapted from Bon Appetite, April 2008