A Slower, Gentler Omelet

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Winter Artichoke and Potato Frittata

Wedge of crisp iceberg lettuce with ranch dressing

Toasted sourdough bread

Chilled orange compote

Frittatas are perfect for unexpected guests. They can be assembled quickly and made with an unlimited variety of ingredients--anything in the pantry will usually do.

Our version is made with potatoes and artichokes. For faster cooking, the potatoes are thinly sliced and the artichokes are canned. Crumbled feta cheese and diced tomatoes are sprinkled on top at the end. If a more hearty meal is desired, strips of pancetta , bacon or ham may be added before the potatoes.

Unlike omelets, which are stirred, frittatas are left to cook more slowly and gently. To set the eggs without overcooking them, they may be covered during cooking and promptly removed from the heat so they don’t get tough. Another alternative: Finish cooking the frittata in a 400-degree oven for a few minutes.

Staples

3 tablespoons butter

1 small onion

1 clove garlic

Salt, pepper

Shopping

1 large baking potato

1 (14-ounce) can artichoke hearts

1 bunch cilantro

6 eggs

1 small package feta cheese

1 small tomato

Optional Side-Dish Shopping

1 loaf sourdough bread

Oranges

1 head iceberg lettuce

Ranch dressing

WINTER ARTICHOKE AND POTATO FRITTATA

3 tablespoons butter (or equal parts olive oil and butter)

1 clove garlic, minced

1 small onion, cut in fine julienne

1 large potato, peeled and cut into thin slices

1 (14-ounce) can artichoke hearts, drained and cut in quarters

2 tablespoons chopped cilantro leaves

6 eggs

Salt, pepper

1/2 cup feta cheese, crumbled

1 small tomato, chopped

Melt butter in non-stick 10-inch skillet (or well-seasoned heavy cast-iron skillet) over medium-high heat. Add garlic and onion and saute until tender. Stir in potato slices and saute. Add artichokes. Cover mixture and simmer over low heat about 10 minutes or until potatoes tender, stirring occasionally.

Add cilantro. Beat eggs with salt and pepper to taste. Pour over vegetables in skillet. Cook gently, lifting edges of frittata to let uncooked egg run underneath, until eggs are just set on top.

Sprinkle with feta cheese. Cover and cook briefly just until cheese melts. Sprinkle frittata with chopped tomato. Cut in wedges and serve hot, warm or at room temperature. Makes 4 servings.