Artichoke & Onion Frittata
"frittata for lunch?"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
- 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.
- Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
- 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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Reviews
-
I just made this for our lunch using a large onion I cooked for quite a bit longer until it was starting to caramelise. I cooked the garlic with the onion towards the end. This frittata is very delicately flavoured and I would enjoy a zingy fresh tomato, chili lime salsa with it next time.
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
