Artichoke, Leek & Taleggio Frittata

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 5 baby artichokes, trimmed
• 5 tablespoons extravirgin olive oil
• kosher salt and freshly ground black pepper
• 2 medium leeks, trimmed, washed, and thinly sliced ( and light green parts only)
• 6 large eggs
• 3 ounces taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon chopped fresh thyme (approximately) or 1/4 teaspoon dried thyme (approximately)

Recipe

• 1 dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.
• 2 heat 2 tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. add the artichokes, a pinch of salt, and a couple of grinds of pepper. cook the artichokes until lightly browned on one side, about 4 minutes. with a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. add 1/4 cup water and bring to a boil. reduce the heat to low, cover, and simmer until tender, about 4 minutes. remove the cover and cook until any remaining liquid is evaporated. transfer to a small bowl.
• 3 add 2 tbs. of the oil and the leeks to the pan with a pinch of salt. increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. transfer to the bowl with the artichokes.
• 4 whisk the eggs in a medium bowl. add the artichokes, leeks, taleggio, parsley, thyme, and 1/2 teaspoons salt.
• 5 position an oven rack 6 inches from the broiler and heat the broiler on high. wipe out the skillet and heat the remaining 1 tbs. oil over medium-low heat. pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. slide the spatula under the bottom to keep it from sticking. put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. slide onto a serving platter and serve warm or at room temperature.