“The process and organisation leading up to cooking the egg can tell
you a lot about the cook.” - David Chang
Sometimes we find ourselves hungry at dinner time and there is nothing prepared. Rather than go and get fast take-away food, we go to the fridge, the freezer and pantry and cook something easy and tasty. This is one of our favourite “fast food” solutions. We buy artichokes in bulk, when in season, clean and parboil them, freeze them and they keep for a few months. Or you can use the jars of marinated ones, like I indicate below.
Artichoke Frittata
Ingredients
Sometimes we find ourselves hungry at dinner time and there is nothing prepared. Rather than go and get fast take-away food, we go to the fridge, the freezer and pantry and cook something easy and tasty. This is one of our favourite “fast food” solutions. We buy artichokes in bulk, when in season, clean and parboil them, freeze them and they keep for a few months. Or you can use the jars of marinated ones, like I indicate below.
Artichoke Frittata
Ingredients
1 and 1/2 tablespoons olive oil
1 onion, halved, sliced thinly crosswise
170g jar marinated artichoke hearts, drained
6 eggs
1 garlic clove, crushed
1/2 teaspoon ground coriander seed
1/2 teaspoon dried mustard
Salt and freshly ground black pepper
2 tablespoons fresh continental parsley leaves
Method
Preheat grill on medium-high. Heat oil in a 20cm-diameter non-stick
frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6
minutes or until golden brown. Add artichokes and cook for 2 minutes or until
heated through and add the garlic, stirring through until it is done.
Place the eggs in a jug and season with salt and pepper, coriander
and mustard. Whisk until combined.
Pour the egg mixture over the artichoke mixture. Reduce heat to low
and cook for 6-7 minutes or until frittata is set around the edge but still
runny in the centre.
Cook under preheated grill for a further 2 minutes or until golden
brown and just set. Remove from grill. Turn onto a chopping board.
Cut frittata into 8 wedges. Place on a serving platter and sprinkle
with parsley to serve.
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