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Artichoke Frittata Recipe
Fluffy eggs, delicate artichokes, and lightly melted cheese in this Artichoke Frittata create layers of tender, melt-in-your-mouth texture with fresh parsley and gentle seasoning.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 3 artichokes
- 1 tbsp – 15 ml extra virgin olive oil
- 4 eggs
- ¼ cup – 60 ml milk
- 5 tbsp – 25 g Parmigiano Reggiano – finely grated
- 1 tbsp – 5 g continental parsley – finely chopped
- salt and black pepper – to taste
- vegetable oil
Instructions
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Clean and slice the artichokes, then cook them, covered, with 1 tablespoon of extra virgin olive oil, a pinch of salt, and a little water. When they are soft, turn off the heat and set aside.
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In the meantime, whisk the egg whites until fluffy.
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Add the yolks and milk, and continue whisking until combined.
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Add the Parmigiano Reggiano and mix well.
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Season with salt and pepper to taste, then add the parsley and cooked artichokes. Mix until evenly combined.
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Put 1 tablespoon of vegetable oil in a non-stick frying pan and, when hot, pour in the egg and artichoke mixture. Cook over low heat until golden on one side.
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Place a plate over the frying pan and carefully flip the pan upside down to turn the frittata onto the plate.
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Gently slide the frittata back into the frying pan and cook the other side until golden and fully set. Transfer to a serving plate.
Recipe Notes
You can serve the frittata warm as a main course or at room temperature as an appetiser. Cut it into small cubes to serve as finger food or an aperitivo with a glass of wine.