Artichoke frittata
Delicious quick recipe full of protein and naturally occurring prebiotics.
I’m lucky enough to be staying in Italy at the moment with an abundance of delicious vegetables in season. Artichokes (or carciofo in Italian) have come slightly early this year so I’m making the most of it! They can seem a little intimidating and do require a bit of preparation but it’s worth it! They are also full of Fructooligosaccarides (FOS) and Inulin which are naturally occurring prebiotics that help to promote the growth of the beneficial bacteria in the colon. They also make any dish look beautiful, so perfect for entertaining ( whether that’s other people or just yourself) :)
Serves 6
You will need…
3 Artichokes ( fresh or if jarred: 6 hearts)
8 eggs
1 tsp wholegrain mustard
1 red onion chopped
8 cherry tomatoes
sprig of rosemary chopped
1 garlic clove crushed
salt and pepper
1 tbsp olive oil
balsamic glaze ( optional)
Preparing artichokes can be slightly confusing so I thought it would eb easier to direct you to this link which has a video and step by step instructions. Once you learn how it is actually pretty simple :) https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke
Heat your fan oven to 180' degrees (C)
Add your chopped onion, tomatoes, rosemary and cooked or jarred artichokes to a round 9 inch oven dish (lined with baking paper) and toss in the olive oil with a pinch of salt and pepper. Place in the oven and cook for 5 minutes.
Whilst the veg is cooking, whisk your eggs and mustard in a separate bowl with a pinch of salt and pepper and set aside.
Take your veg out of the oven and pour the egg mixture over them as evenly as possible. Place back in the oven and cook for around 15/20 mins or until the eggs are cooked through. I prefer my eggs less cooked than most people but if you prefer them thoroughly cooked, place a fork in the centre and if it comes out clean they will be done.
Take the frittata out of the oven and leave to rest for a few minutes. Slice and transfer to your plates with a drizzle of balsamic. Serve as is or with a fresh, crunchy green salad.
Enjoy!