Rosara Artichoke & Parsley Frittata
A jar of artichokes can do much more than sit on a tapas plate. Fold them into eggs with sweet softened onion and parsley and you have a simple lunch, ready for a green salad and some bread. Rosara's tender hearts are already prepared, so the fiddly part has been done for you.
Serves: 3 as a light lunch
Prep: 10 minutes
Cook: 25 minutes
Ingredients
- 200g drained Rosara artichoke hearts in oil, quartered
- 6 large eggs
- 1 small onion, finely sliced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon finely grated lemon zest
- Salt and black pepper, to taste
Method
- Heat the oven to 190°C (375°F). Warm the olive oil in a 20cm ovenproof non-stick frying pan over a medium-low heat. Cook the onion for 8–10 minutes until soft, stirring regularly.
- Drain the artichokes well and pat gently dry. Add them to the onion and warm for 2 minutes. Spread evenly around the pan.
- Beat the eggs with the parsley, lemon zest, black pepper and a little salt. Pour over the vegetables and cook gently for 2 minutes, until the edges just begin to set.
- Transfer the pan to the oven for 10–14 minutes, until the centre is fully set. Check from 10 minutes to avoid drying it out. Carefully remove using oven gloves; the handle will stay hot.
- Rest for 5 minutes, then loosen and slice into wedges. Serve warm. A short ingredient list and very little washing up. ¡Que aproveche!
