July 21, 2016

While not the first entry on most people’s shopping lists, artichoke hearts are a great item to have in the pantry ‘just in case’, and they contribute to a fabulous frittata. Serves 4


8 eggs
to taste salt and pepper
1/2 cup chopped parsley
1 cup grated parmesan
2 (400g) cans artichoke hearts, drained and chopped
2 cups chopped capsicum
1 large onion, chopped and fried in a little butter


  1. Preheat oven to 180ºC. Lightly grease a large pie plate or 8 individual cups or large muffin tins.
  2. Whisk the eggs, salt and pepper, parsley and parmesan in a large bowl.
  3. Distribute the vegetables evenly among the pie plate of muffin tins. Pour the egg mixture on top, making sure the vegetables stay evenly distributed.
  4. Bake int he centre of the oven until the frittata is golden around the edges and firm when jiggled – about 35-40 minutes fo the large pie or 15-20 minutes for the individual muffin tins.
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