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Artichoke And Potato Frittata
2 servings

1/2 cup artichoke hearts
2 Tbsp olive oil
1 small potato, cooked and cubed
1 tsp fresh rosemary leaves, minced
freshly ground black pepper
3 eggs
1/4 tsp salt
2 Tbsp mozzarella cheese, shredded
1 Tbsp freshly grated Parmesan
Italian parsley, chopped

Bring a small saucepan of lightly salted water to a boil, and add
the artichoke hearts. Lower the heat and simmer for 3 minutes; then
rinse, drain and pat dry. Set them aside. Heat 1 tablespoon of
the oil in a 10-inch skillet (preferable nonstick.) Add the potato
and rosemary, and saute until golden and crisp, about 3 minutes.
Add the artichoke hearts and saute until golden, about 2 minutes.
Sprinkle with a pinch of salt and pepper and set aside. Preheat
the broiler. Lightly beat the eggs with the 1/4 tsp. and black
pepper to taste. Heat the remaining 1 tablespoon oil in the same
skillet. Pour in the eggs and cook, over medium-low heat, stirring
lightly, just until the bottom is set, 3 to 4 minutes. The top
should still be wet. Add the artichokes and potatoes; sprinkle with
the cheeses. Place the skillet under the broiler and cook until
the frittata is golden and sizzling, about 2 minutes. Sprinkle with
parsley, and serve immediately.


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