Artichoke and Potato Frittata

Yield: 2 Servings
Categories: Eggs, Vegetables
1/2cArtichoke hearts (you must thaw them if they are frozen) 6 to 8 of them
2tbOlive oil
1smPotato, cooked and cubed
1tsRosemary leaves, fresh and minced
Freshly ground black pepper to taste
3Eggs
1/4tsSalt
2tbMozerella cheese, shredded
1tbFreshly grated Parmesan
GARNISH
Italian parsley, chopped
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