Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking.
A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
The simple pantry ingredient that will help make your frittata wonderfully tender, while still respecting the structure of the eggs? Cottage cheese. Not fan? No worries. The cottage cheese will melt into the surrounding eggs and other ingredients, and just make it all taste good.
Here’s a fritta perfect for spring, with fresh chopped leeks and artichoke hearts, Parmesan and cottage cheeses, and seasoned with tarragon. Enjoy!
2 Tbsp butter
2 cups sliced, cleaned leeks, white and light green parts only (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices) (see How to Clean Leeks)
4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme)
1/4 teaspoon Kosher salt
8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
2 Tbsp all purpose flour (omit for gluten-free version)