Makes 12
Baked in a muffin tin, these mini artichoke frittatas are ideal for lunch or as a side dish during the week of Passover. Skip the laborious work of cleaning fresh artichokes by using ready-to-eat frozen hearts (avoid canned or marinated artichokes). Saute the hearts with onion, divide them among the muffin cups, and pour in eggs seasoned with sharp pecorino cheese and parsley. They puff nicely in the oven; serve warm or at room temperature.
| Butter (for the muffin tin) | |
|---|---|
| 2 | tablespoons olive oil |
| 1 | small onion, finely chopped |
| 1 | package (12 ounces) frozen artichoke hearts, thawed and coarsely chopped |
| Salt and pepper, to taste | |
| 6 | eggs |
| ½ | cup grated pecorino Romano cheese |
| ¼ | cup chopped Italian parsley |
1. Set the oven at 350 degrees. Butter the cups of one 12-cup nonstick muffin tin.
2. In a skillet over medium heat, heat the oil. When it is hot, add the onion and artichoke hearts. Cook, stirring occasionally, for 6 to 8 minutes, or until the vegetables soften and just start to brown lightly. Sprinkle with salt and pepper. Divide among the muffin cups.
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3. In a large bowl, whisk the eggs, pecorino, parsley, and a generous pinch each of salt and pepper. Pour the egg mixture evenly into each cup.
4. Bake for 15 to 18 minutes, or until puffed and golden. Serve hot or at room temperature.
Claudia Catalano
Claudia Catalano can be reached at claudia.j.catalano@gmail.com.