Artichoke, Leek, & Taleggio Frittata

Artichoke, Leek, & Taleggio Frittata is a delicious and flavorful dish that combines the earthy flavors of artichokes and leeks with the rich creaminess of Taleggio cheese.

The frittata begins with baby artichokes that are trimmed and sliced before being cooked to perfection. These tender artichoke slices are then paired with sautéed leeks, which add a sweet and mild onion-like flavor to the dish. The combination of artichokes and leeks creates a harmonious balance of flavors that is both comforting and satisfying.

Taleggio, an Italian cheese with a soft and creamy texture, is the star ingredient in this frittata. The cheese is cut into small cubes and mixed with the artichokes and leeks, adding a rich and tangy element to the dish. As the frittata cooks, the Taleggio melts and blends with the eggs, creating pockets of gooey cheese throughout the frittata.

To bring it all together, the mixture of artichokes, leeks, Taleggio, and eggs is cooked in a skillet until the bottom is golden brown and the top is beautifully caramelized under the broiler. The result is a frittata with a slightly crisp exterior and a creamy, cheesy interior.

This frittata can be enjoyed as a satisfying breakfast or brunch option, but it also makes a delightful lunch or dinner when paired with a side salad or crusty bread. It can be served warm from the oven or at room temperature, making it a versatile dish that can be enjoyed any time of the day.

With its combination of flavors and textures, the Artichoke, Leek, & Taleggio Frittata is a crowd-pleasing dish that showcases the wonderful taste of fresh and seasonal ingredients. Whether you’re cooking for yourself or entertaining guests, this frittata is sure to impress with its delicious flavors and beautiful presentation.

SERVES: 4

INGREDIENTS:

• 5 baby artichokes, trimmed
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1 1/2 cups)
• 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

INSTRUCTIONS:

1. Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.
2. Heat 2 tablespoons 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. Flip 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 tablespoons of the oil and the leeks to the skillet 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 teaspoon 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 tablespoon 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 190 CALORIES | 8G PROTEIN | 6G CARB | 15G TOTAL FAT | 4G SAT FAT |
  8G MONO FAT | 1.5G POLY FAT | 165MG CHOL | 280MG SODIUM | 2G FIBER

NOTE:

• Taleggio is a semisoft Italian cheese. Look for it in well stocked supermarkets and specialty stores.