Artichoke Leek Frittata

Ingredients

• 2 Tbsp butter
• 2 cups sliced, cleaned leeks, white and light green parts only  
• 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon Kosher salt
• 5 eggs
• 8 ounces small curd cottage cheese
• 2 Tbsp all purpose flour
• 1/2 teaspoon baking powder
• 1 cup grated Parmesan cheese
• Fresh chopped chives or parsley for garnish

Directions

1. Melt the butter over medium heat in an 8 to 9-inch oven-proof stick-free pan, such as hard anodized aluminum with a stainless handle, or a well seasoned cast-iron pan. Add the sliced leeks and cook them gently until they’re soft, about 10 minutes. Once the leeks are tender, stir in the artichoke hearts, tarragon, and salt. Let everything cook just until the artichoke hearts are heated through, then transfer the mixture to a bowl and set it aside.
2. In a medium bowl, whisk the eggs with the cottage cheese. In a small bowl, whisk together the flour, Parmesan, and baking powder. Add the flour mixture to the egg mixture and whisk until combined. Stir in the leeks and artichokes. If the color looks a little odd at this point, don’t panic — it will sort itself out as it cooks.
3. Wipe the pan clean with a paper towel. Melt another tablespoon of butter in the pan over medium heat, tilting and swirling it so the bottom and sides are well coated. Pour in the egg mixture, gently moving the pan so the leeks and artichokes are spread evenly throughout.
4. Turn the heat down. Cover the pan and let the frittata cook slowly on the stovetop for 12 to 15 minutes, until everything is set except the center. Check it every few minutes as it cooks. You want enough heat to help it firm up, but not so much that the edges brown — gentle is the name of the game here.
5. Set a rack in the upper third of the oven and preheat the broiler. When the frittata is mostly set but still a little wobbly in the center, move the pan to the oven. Broil for 3 to 4 minutes, until the top is lightly browned and the center is set.
6. Take the pan out of the oven, being careful with the hot handle — use a pot holder. For extra peace of mind, you can run an ice cube over the handle. Loosen the edges of the frittata with a blunt knife or metal spatula, then slide the spatula gently underneath to release it from the bottom of the pan. Carefully slide the frittata onto a serving plate, and garnish with chives or parsley.