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
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
- Preheat oven to 180ºC. Lightly grease a large pie plate or 8 individual cups or large muffin tins.
- Whisk the eggs, salt and pepper, parsley and parmesan in a large bowl.
- Distribute the vegetables evenly among the pie plate of muffin tins. Pour the egg mixture on top, making sure the vegetables stay evenly distributed.
- 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.