Artichoke and Leek Frittata

Ingredients

Olive oil

2 tablespoons

Leeks

2 medium, sliced

Garlic

2 cloves, minced

Artichoke hearts

1 cup, chopped (canned or frozen, thawed)

Eggs

6 large

Milk

1/2 cup

Parmesan cheese

1/2 cup, grated

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the sliced leeks and sauté until soft and translucent, about 5 minutes.
4. Stir in the minced garlic and chopped artichoke hearts, cooking for an additional 2 minutes until fragrant.
5. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and frothy.
6. Pour the egg mixture over the sautéed leeks and artichokes in the skillet, gently stirring to distribute evenly.
7. Sprinkle the grated Parmesan cheese on top.
8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set in the center and the top is golden brown.
9. Remove from the oven and allow to cool for a few minutes before slicing into wedges. Serve warm or at room temperature, garnished with chopped parsley.