Amy Riolo: Hi! I am Chef Amy Riolo for Harris Teeter and today we are making an Artichoke & Mushroom Frittata.
To begin, we will need:1 tablespoon extra-virgin olive oil, divided3 large eggs5 large egg whites4 tablespoons low fat mozzarella or goat cheese, dividedSaltFreshly ground pepper1 (8 ounce) can artichoke hearts, rinsed and drained, or 8 ounces vegetable of your choice4 ounces fresh shiitake mushrooms thinly sliced.
To prepare our Frittata, we will pre-heat the broiler. Next we will heat our one tablespoon extra virgin olive oil in a medium nonstick oven proof skillet over medium high heat.
And while that's heating up, we can just kind of coat the bottom of the pan and really a Frittata is just a very simple omelet. It's simple because you don't have to turn it at all. You cook everything right in the skillet.
Today I am using 4 ounces shiitake mushrooms but you can use whatever you like. We are just going to coat them in oil right now. We will let me saut for about 5 minutes, just until they get nice and tender.
Here I have my five egg whites. So I am going to add them to my bowl. Then we will whisk our 3 large eggs, sprinkle with salt and pepper. Now if you are using shredded cheese like Shredded Mozzarella or Shredded Cheddar, you could go ahead and add it right in the step, at least a part of it. But I am not; I am actually going to use a creamy goat cheese, so it won't mix in very well, so we do reserve that.
You could see now the mushrooms have just cooked down. So I am going to go head and add my 8 ounce Artichoke hearts. I am going to ahead and make a little bed in the bottom here before I add my eggs. This will be like a little crust for our Frittata, you can see that. And then we can add the eggs right over the top. And we are going to cook these just until they began to set.
So now we can see that our Frittata is starting to set. So what I am going to do is start adding my cheese right on top. This is because I am using the creamy goat cheese, we just going to put it in a little pattern. Great!
So now I am going to turn off my heat. We will broil just until set in center about one minute. And it looks beautiful, you can see how the goat cheese just kind of set in up at the top when put into the broiler.
And I just garnish the plate by chopping up some baby heirloom tomatoes and the different colors. And to set the Frittata in, all I did is take a spatula and just work around my pan and that just help to loosen it up because we had already coated with the olive oil and then I just transfer it on to this plate. And you can serve the Frittata cold or at room temperature.