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! In a small bowl, whisk together the flour, Parmesan, and baking powder. Add the flour mixture to the egg mixture and whisk. Stir the artichokes and leeks into the egg mixture. Note that the color of the mixture may change, don’t worry if this happens, it will go back to normal when cooked. Lower the heat. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You’ll need to check every few minutes. The heat should be high enough to set the mixture, but low enough so that the edges don’t brown. This frittata benefits from slow, gentle cooking. Garnish with chives or parsley to serve. Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta from Kalyn’s Kitchen Lemon Frittata with Leeks and Goat Cheese from The Kitchn Prosciutto and Artichoke Quiche from Healthy Delicious
