Artichoke, Leek & Taleggio Frittata

May 10, 2023May 10, 20230 9

Artichoke, Leek & Taleggio Frittata: A Savory and Nutritious Meal

by The Chefin Breakfast/Brunch

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

Ingredients

	5 baby artichokes , trimmed
	5 tablespoons extravirgin olive oil
	kosher salt and freshly ground black pepper
	2 medium leeks , trimmed , washed , and thinly sliced ( white 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 )

Nutrision Information

Servings Per Recipe

Calories

355

Sugar

Fat

28g

This Artichoke, Leek & Taleggio Frittata is a flavorful and nutritious meal that is perfect for any time of day. The creamy taleggio cheese and fresh herbs complement the tender artichokes and leeks, creating a savory and satisfying frittata that can be served for breakfast, brunch, or even as a light dinner. The dish is also gluten-free, making it a great option for those with dietary restrictions. With its combination of fresh vegetables and flavorful cheese, this frittata is sure to become a family favorite!

Instructions

1.	Preheat the oven to 375 degrees Fahrenheit.
2.	Cut the baby artichokes in half, removing the chokes and outermost leaves.
3.	Heat a 10-inch ovenproof nonstick skillet over medium-high heat. Add 3 tablespoons oil to the pan, and add the artichokes, seasoned with salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the artichokes are tender and browned.
4.	Remove the artichokes from the skillet and set aside.
5.	Add the remaining olive oil to the skillet and stir in the leeks. Cook until tender and lightly golden, about 5 minutes.
6.	In a medium bowl, whisk the eggs until light and frothy. Add salt and pepper to taste.
7.	Layer the artichokes over the leeks in the skillet.
8.	Pour the eggs over the vegetables.
9.	Top with the cubed taleggio cheese, parsley, and thyme.
10.	Cook on the stove until the edges begin to pull away from the pan, then transfer to the oven and bake for about 15 minutes, until set and lightly golden.
11.	Serve hot or at room temperature.

PROS

Frittatas are a versatile dish that can be eaten for breakfast, brunch, or even as a light dinner.

This frittata uses fresh vegetables and flavorful taleggio cheese to create a savory and satisfying meal.

Artichokes are low in calories and high in fiber, while leeks provide a good source of vitamins and minerals.

This frittata is also gluten-free, making it a great option for those with dietary restrictions.

CONS

Cooking the artichokes can be time-consuming, but the result is worth the effort.

Frittatas are prone to becoming dry if overcooked, so be cautious not to overbake it in the oven.

HEALTH & BENEFITS

Artichokes are a great source of dietary fiber, vitamin C, and antioxidants.
Leeks are packed with nutrients like vitamins A, C, and K, as well as minerals like iron, manganese, and calcium.
The eggs in this dish are a good source of protein and healthy fats, and taleggio cheese is rich in calcium and B vitamins.