Artichoke & Onion Frittata

“frittata for lunch?”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 small brown onion, halved, thinly sliced crossways
  • 1 (170 g) jar marinated artichoke hearts, drained
  • 6 eggs
  • 1 garlic clove, crushed
  • salt & freshly ground black pepper
  • 2 tablespoons fresh continental fresh parsley leaves

Directions

  1. Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) 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.
  2. Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
  3. 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.
  4. Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.

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