Artichoke and Potato Frittata
| Yield: | 2 Servings |
| Categories: | Eggs, Vegetables |
| 1/2 | c | Artichoke hearts (you must thaw them if they are frozen) 6 to 8 of them |
| 2 | tb | Olive oil |
| 1 | sm | Potato, cooked and cubed |
| 1 | ts | Rosemary leaves, fresh and minced |
| Freshly ground black pepper to taste | ||
| 3 | Eggs | |
| 1/4 | ts | Salt |
| 2 | tb | Mozerella cheese, shredded |
| 1 | tb | Freshly grated Parmesan |
| GARNISH | ||
| Italian parsley, chopped |
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