Artichoke & Roasted Red Pepper Frittata

Is there any breakfast more satisfying than a frittata?

Just a few days ago, I made one with left-over pearl couscous, roasted asparagus, mushrooms, baby spinach, and lemon chicken. YUM!

The one I want to share with you today is the one I made a few days before Thanksgiving with my daughter, Danielle. I wanted us to cook together and cook together we did; I am reminded of being in the kitchen with my mother and father on a Sunday morning–or afternoon as frittatas are great any time of day or night, hot or cold–helping to cut the potatoes for the frittata.

Note: there are as many ways to make a frittata as there are to make a meatloaf. Sometimes I use potatoes. Sometimes left-over rice. Or pasta. Couscous!

This recipe is adapted from one in Gwyneth Paltrow’s book, “My Father’s Daughter.”


1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 red potatoes cut into small 1/4 inch pieces
1 small onion, roughly chopped
1 cup cooked artichoke hearts, cut into 1/4-inch slices
1 cup roasted red peppers, cut into 1/4 inch pieces
1 teaspoon fresh tarragon leaves, thinly sliced
Coarse salt
Freshly ground black pepper
4 organic large eggs
1/4 cup milk
1/2 cup Parmesan cheese, grated


Preheat the oven to 375 degrees. Boil potatoes till just tender and drain. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the potatoes and onions until barely browned, about 6 minutes. Add the artichokes, roasted red peppers and tarragon and season with salt and pepper to taste.

Father & Daughter.

Meanwhile, beat the eggs and milk to combine in a mixing bowl; mix in 1/4 cup of the Parmesan cheese. Pour over the onions, potatoes, artichokes, and roasted red peppers. Let it cook for about 5-8 minutes, or until just set on the edges (it will still be very runny in the middle). I push the edges of the frittata away from the edge of the pan. Sprinkle the top with the remaining cheese and cook it in the oven for 8-10 minutes; it should be just set throughout. Broil for an additional minute or two if you desire a very browned top (I did.)

Artichoke and Roasted Red Pepper Frittata.

Note: I greatly reading through her new cookbook. And I recommend you check out her Website/Blog; GOOP.

One thought on “Artichoke & Roasted Red Pepper Frittata

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s