Artichoke Thyme Frittata With Parmesan Recipe

How to make it

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• Adjust oven rack to upper middle position and heat oven to 350.
• Heat oil in nonstick skillet over medium heat.
• Swirl skillet to distribute evenly over bottom and sides.
• Add garlic then sauté until softened about 4 minutes.
• Add thyme, parsley and artichokes then toss to coat with oil then spread in single layer.
• Stir 3 tablespoons of the cheese, salt and pepper into eggs.
• Pour mixture into skillet then stir lightly with fork until eggs start to set.
• Once bottom is firm use thin nonmetallic spatula to lift frittata edge closest to you.
• Tilt skillet slightly toward you so that uncooked egg runs underneath.
• Return skillet to level position and swirl gently to evenly distribute egg.
• Continue cooking about 40 seconds then lift edge again repeating process.
• Transfer skillet to oven sprinkling remaining cheese over frittata before baking.
• Bake until frittata top is set and dry to touch about 4 minutes.
• Run spatula around skillet edge to loosen frittata then invert onto serving plate.
• Serve warm or at room temperature.