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Main course · Italian

Frittata di Carciofi (Artichoke Frittata)

25 min Serves 4 ~358 kcal/serving ~£3.70 (£0.93/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 400 g tinned artichoke hearts, drained
  • 1 garlic cloves
  • 7 large eggs
  • 50 g parmesan, grated
  • 2 tbsp flat-leaf parsley, chopped
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
358 kcal
Protein
22.5 g
Carbohydrate
5.5 g
of which sugars
1.4 g
Fat
25.9 g
of which saturates
7.5 g
Fibre
5.1 g
Salt
1.88 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Pat the artichoke hearts dry and quarter them. Heat half the olive oil in a 24cm non-stick frying pan and fry the artichokes and garlic for 5 minutes until lightly golden.

  2. 2

    Beat the eggs with the parmesan, parsley and black pepper, then pour over the artichokes.

  3. 3

    Cook over low heat for 8 minutes until set around the edges.

  4. 4

    Finish under a hot grill for 3-4 minutes until golden and set through.

  5. 5

    Rest for a few minutes, then cut into wedges to serve.

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