Description
A delicious vegetarian frittata featuring artichokes, perfect for a light meal or brunch.
Ingredients
Scale
- 3 whole artichokes under oil, drained and thinly sliced (about 300g)
- 2–3 tablespoons olive oil (30-45ml), divided
- 1–2 pinches salt
- 1/21/2 teaspoon oregano (1.5g)
- 6 large eggs, well beaten
- 1/4 cup water (60ml) (if using fresh or frozen artichokes)
Instructions
- Preheat & Prepare Pan: Start by preheating your oven to 375 degrees F. While your oven is heating, prepare your favorite non-stick frying pan by adding 2-3 tablespoons of olive oil. Ensure it is nice and hot, as this helps the frittata set evenly.
- Whisk & Mix Eggs: Crack 6 large eggs into a bowl and give them a good whisk until they are light and airy.
- Add Artichokes & Seasoning: Stir in the sliced artichokes along with 1-2 pinches of salt and 1/21/2 teaspoon of oregano. Mix to combine the flavors.
- Cook on the Stove: Pour the egg mixture into the hot pan and let it cook without stirring. Keep an eye on it; you will know it is ready for the oven when the edges begin to set while the center is still slightly soft.
- Finish in the Oven: Transfer the pan to the oven and let it bake at 375 degrees F for about 10 minutes or until the frittata is puffed up and golden.
- Cool & Cut: Remove the pan from the oven and let the frittata cool slightly for about 5 minutes before slicing. This allows it to firm up a bit.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Use the best non-stick frying pan you have for best results. If artichokes stick, add a little extra olive oil. To ensure proper cooking, cover the pan and lower the heat if the frittata does not cook properly.
- Reheating Instructions: Reheat individual slices in the microwave at medium power for about 30 seconds or until heated through.
- Serving Suggestions: Serve with a fresh salad for a light meal or pair with crusty bread.
- Recipe Variations: You can replace artichokes with spinach or kale or add cheese like feta or goat cheese for a creamier texture. Sun-dried tomatoes or olives can be added for a Mediterranean twist.
- Ingredient Notes: If using fresh or frozen artichokes, add a splash of water and cover the pan to soften them while cooking. Ensure that your non-stick pan is in good condition to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 137
- Sugar: 1g
- Sodium: 217mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg