Friday, May 14, 2010

Grad weekend #5: Brunch! "Artichoke frittata for a crowd" (p.202)

I was pretty excited to have a crowd for which to cook "Artichoke frittata for a crowd" (p.202). I was pretty excited to be able to knock off a few breakfast foods and serving a nice brunch was the perfect choice, since graduation started at 3.

**I know some of you really enjoy when I find mistakes and there was an error in this recipe--stay tuned!**

I whisked together a dozen eggs (yes, a dozen), half-and-half, Parmesan, basil, salt, and black pepper.

I ran into a problem here--I don't have a 12-inch ovenproof skillet. I had a 6-inch skillet and an 8-inch skillet. I figured I could just make two smaller frittatas instead of one big one.

So I melted butter in my beautiful skillet:

(You will have to visualize some of the pictures here--juggling these frittatas was not easy and I neglected to take many pictures.)

I added chopped leeks and a garlic clove and cooked until soft. I added chopped artichokes--I chose against adding red peppers because I don't like them.

I then read the recipe about ten times. I read it out loud to my mom. I read it to my Uncle Denny. The recipe never mentions adding the egg mixture to the pan. I assume you add it at this point in the recipe, so that's what I did:

I cooked the frittatas over medium-low heat for what seemed like forever. Frittatas are not a good choice for people (like me) who like to hover over their cooking.

Finally, the edges started to pull away from the pan, which my godmother told me meant it was ready to be put in the oven. I popped the frittata in the oven and broiled it for about five minutes and it was done!

Again, it wasn't easy to keep everything going:

But the frittata was beautiful when it was done!

It was really delicious! It was light and fluffy and perfectly seasoned. Honestly, it was kind of nice to have two frittatas because everyone ate the first one while it was hot, then the second one came out when people were ready for seconds. My dad has been on the Atkin's Diet for over ten years and it was the perfect choice--it was super low in carbs.

That all being said, I'm not sure I will make another frittata. I was very stressed watching it vvveeerrrryyyy slowly cook. Well, I guess that's not totally true, I will make at least one more since there is another frittata recipe in TJOC--I will have to see how that one goes.

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1 comment:

  1. This sounds good. I made a spinach frittata recently - so good!


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