Frittata Di Carciofi, II (Artichoke Omelette, Another Version)

This elegant Frittata di Carciofi transforms simple pantry staples into a sophisticated Mediterranean meal. The dish features tender artichoke hearts sautéed with aromatic garlic and onion, then layered with bright lemon juice, briny capers, and ripe tomatoes. Eggs are gently cooked in a skillet and finished under the broiler, creating a fluffy interior with a lightly browned top. The result is a harmonious blend of earthy, acidic, and savory flavors with a satisfying texture. Ideal for a leisurely weekend brunch, a light lunch, or a dinner party appetizer, this frittata is as beautiful to serve as it is delicious to eat. It pairs beautifully with a simple green salad or crusty bread.

Cuisine: Mediterranean

Courses: Breakfast

Difficulty: Advanced

Servings: 12

Calories: 198.9

Dietary: Vegan

Description

This elegant Frittata di Carciofi transforms simple pantry staples into a sophisticated Mediterranean meal. The dish features tender artichoke hearts sautéed with aromatic garlic and onion, then layered with bright lemon juice, briny capers, and ripe tomatoes. Eggs are gently cooked in a skillet and finished under the broiler, creating a fluffy interior with a lightly browned top. The result is a harmonious blend of earthy, acidic, and savory flavors with a satisfying texture. Ideal for a leisurely weekend brunch, a light lunch, or a dinner party appetizer, this frittata is as beautiful to serve as it is delicious to eat. It pairs beautifully with a simple green salad or crusty bread.

Ingredients

Artichokes
Lemon
Olive oil
Garlic, minced
Onion
Drained, rinsed capers
Tomatoes sliced thin
Black olives, pitted and chopped
Fresh oregano (or small pinch dried)
Eggs
Water
Salt
Freshly ground black pepper
Pecorino cheese, for dusting (optional)

Directions

1
Prepare the artichokes by trimming stems, removing tough outer leaves, and scooping out the choke; cut hearts into quarters and soak in water with lemon juice to prevent browning.
2
Sauté the minced garlic and chopped onion in 1 tablespoon of olive oil over medium heat until lightly golden and fragrant, then remove from heat and set aside.
3
Preheat the broiler to high.
4
In a bowl, beat the eggs with water, salt, pepper, and chopped oregano until well combined.
5
Heat a heavy, oven-safe skillet over medium heat and coat thoroughly with remaining olive oil.
6
Pour slightly more than half of the egg mixture into the hot skillet, swirling to coat the bottom evenly.
7
Mix the prepared artichokes, capers, chopped olives, and sautéed onion-garlic mixture together.
8
Spread three-quarters of the artichoke mixture evenly over the setting eggs in the skillet.
9
Layer all but five slices of the thin tomato slices over the vegetables.
10
Pour the remaining egg mixture over the tomato layer and stud the top with the reserved artichoke pieces and tomato slices in an attractive pattern.
11
Cook on the stovetop until the bottom is set and the edges begin to pull away, about 5-7 minutes.
12
If desired, dust the top with grated Pecorino cheese.
13
Place the skillet under the preheated broiler for 1-2 minutes until the top is just browned and the center is set.
14
Let stand for 2 minutes, then slice and serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 198.9kcal

% Daily Value *
Total Fat 15.4g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 83.4mg4%
Total Carbohydrate 14.9g5%
Dietary Fiber 6.6g27%
Sugars 2.5g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: artichoke, frittata, eggs, italian, brunch, vegetarian, caprese, lemon, capers, olive oil, garlic, onion, tomato, broiler, skillet, pecorino, breakfast, lunch

Read it online: https://www.chefs-mate.com/recipe/frittata-di-carciofi-ii-artichoke-omelette-another-ver/