Artichoke Frittata with Goats Cheese
By Arthur Potts Dawson
Published on 13 April 2022
Creamy goats cheese and the unique taste of artichoke make this frittata an excellent choice for lunch. Serve on its own or with a simple green salad for a sensational change to a plain omlette.
Time and servings
45 minsTotal time
2Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 2 medium of artichokes
- 6 eggs, cracked into a mixing bowl
- 1 handful of parsley, cut finely
- 100 g of soft goats cheese
- 20 g of butter
- 10 g of parmesan, grated
Method
Step 1
Peel off the tough outer leaves from each artichoke then place into a saucepan of boiling water. Use another smaller saucepan to place on top of the artichokes to keep them submerged in the water and boil for approximately 20 minutes until tender.Step 2
Remove the artichokes from the boiling water and place in a bowl of cold water for about 30 seconds when they will be cool enough to handle. Now peel off the outer leaves until you are left with the heart and the middle thistle. Remove the thistle from the stalk then scoop out the remaining choke. Now cut the fleshy heart ready to put into a frying pan.Step 3
Cut a good knob of butter (approx 20 grams) into a frying pan turn onto a gentle heat and add the cut up pieces of artichoke heart.Step 4
Now chop half a handful of parsley stalks and sorrel leaves and add to the pan and continue to fry gently for a further 2 minutes.Step 5
Break 6 eggs into a mixing bowl and grate over a sprinkling of parmesan cheese. Now beat the egg mixture until smooth.Step 6
Chop half a handful of parsley leaves and add to the eggs and mix through.Step 7
Return to the frying pan and spread the artichokes evenly around the pan now pour over the egg mixture and turn the temperature up to a medium heat. Break the goats cheese into the pan spreading evenly.Step 8
Cook for another minute and grate another sprinkling of parmesan cheese then put the pan under the grill about 4 minutes.Step 9
Finish with a fine grating of parmesan.