The Best Simple Tasty Artichoke Frittata, a fast and easy lunch or dinner idea. Onions and sliced artichokes under oil make this the best Artichoke Frittata you will ever taste. A healthy meatless dish recipe.
I don’t know about your husband, but the Italian is not one to bring home bouquets of flowers or boxes of chocolates. But he is one to shower me with bunches of wild asparagus, 6 fresh chicken eggs or a bag of chicory. Romanticism at it’s best!
So of course last week he presented me with 2 huge Roman Artichokes that had started to flower, but no longer edible. “Take a picture” he shouts, amazing aren’t they? “And what am I suppose to do with them”?
After all artichoke season was long over. But after going back and forth for a bit, it was decided.
I would make an Artichoke Frittata, at first I thought of using frozen artichokes but then I thought why not try artichokes under oil. We have become great lovers of these jars of heaven.
Whenever I make an Artichoke Frittata I have always used fresh Artichokes, but let me tell you, artichokes under oil, the best thing ever.
The remain soft but firm, and no need to cook them before hand. Just drain them, add them to the pan and warm them up. Add your beaten eggs, and that’s it!
The Best Simple Tasty Artichoke Frittata
I have watched my mother-in-law make quite a few Frittatas and it really isn’t difficult, no throwing it up in the air and re catching it in the pan for us.
Nope, just slide the cooked side of the frittata onto a clean plate, flip the plate over with the uncooked side back in the pan. Don’t worry if it fall apart at first, just put all back together! No one will know. And no one will care once they taste it.
Let it cook a few minutes and The Best Simple Tasty Artichoke Frittata is ready. Buon Appetito!
- 3 whole artichokes under oil drained and thinly sliced
- 2 tablespoons olive oil 27 1/2 grams
- pinch or 2 of salt
- 1/2 teaspoon oregano 1/2 gram
- 6 eggs well beaten
In an 8 1/2 inch (22 centimeter) frying pan (the best non stick you have add 2 tablespoons olive oil, the sliced artichokes, salt and oregano, stirring occasionally, heat over medium heat 1-2 minutes, just to warm them up. Add beaten eggs and with a wooden spoon mix eggs with artichokes to combine. Continue cooking on low for approximately 8-10 minutes until cooked on the bottom, the top will still be a little eggy and uncooked (move the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the dish.
Drizzle a little olive oil onto the frying pan and flip the frittata back into the frying pan, cook for approximately another 8-10 minutes. Serve immediately. Enjoy!