I have been on a big make-brunch-at-home kick lately. I can’t really explain it, except lots of the recipes that have popped into my head lately are breakfast/brunch-oriented, so I have made sure to stock up before the weekend with ingredients to make some of them come to life. This frittata is something I dreamed up a while ago, made with several ingredients from my very favorite omelet (from a local restaurant that sadly closed recently). Best part? There is goat cheese involved. 
I snagged two of these adorable single-serving cast iron skillets a couple weeks ago, and couldn’t wait to start using them in the kitchen. Aren’t they the cutest? They made this frittata super easy to make, but feel free to use any oven-proof skillet that you have on hand. I understand that not everyone reading this blog shares my obsession with small kitchen tools.
Frittatas are wonderful because you can adapt them to your taste/mood countless different ways. I tend to use whatever I have on hand, and have never been disappointed. But, if you’d like, I would recommend making this very frittata for your next Sunday brunch. It is quite delicious.
Artichoke Frittata with Leeks, Goat Cheese, and Basil
2 teaspoons olive oil
1 leek, sliced
1 can artichoke hearts in water, drained and roughly chopped
2 ounces goat cheese
1 handful fresh basil, roughly chopped
4 eggs
1 tablespoon milk
Salt & pepper
Preheat oven to 350 degrees.
In 2 mini cast iron skillets (or 1 regular oven-proof skillet), heat the olive oil over medium heat, divided into the 2 skillets. Saute the leek until slightly soft, about 4 minutes. Add the artichokes, goat cheese, and basil; stir to combine.
In the meantime, whisk together the eggs, milk, a pinch of salt, and a few grinds of the pepper grinder. Pour the egg mixture over the vegetables and let cook for 3 minutes.
Place the skillet(s) in the oven, and let cook for 15 minutes or until the eggs are set. Serve with crunchy buttered toast and fruit!
Serves 2