Artichoke and Mushroom Frittata

Ingredients

• 4 tbsps extra-virgin olive oil (divided)
• 8 artichokes (baby, trimmed halved)
• 2 garlic cloves (chopped)
• 6 eggs
• 4 tbsps sharp cheddar cheese (coarsely grated, divided)
• 4 ozs crimini (fresh, baby bella mushrooms thinly sliced 

Directions

• Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
• Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
• Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature
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Read More http://www.epicurious.com/recipes/food/views/Artichoke-and-Mushroom-Frittata-241856#ixzz2EmJT8K28