ARTICHOKE FRITTATA FOR A CROWD
8 servings
Perfect for a small brunch crowd.
Drain and cut in half lengthwise:
- Two 14-ounce cans artichoke hearts
Drain and slice into ¼-inch-wide strips:
- ⅔ cup jarred roasted red peppers
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
Set the egg mixture aside. Melt in a 12-inch ovenproof skillet over medium heat:
- 3 tablespoons butter
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
Add the artichokes and roasted peppers along with:
- 2 tablespoons butter
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.