Artichoke Frittata... this is so easy to put together and bake in a cast iron pan.
For 6 Person(s)
For the Frittata:
- 6 artichokes - small to medium
- 1 cup grated Pecorino cheese
- 1/2 cup plain bread crumbs
- 5 large eggs
- 3 cloves garlic, finely chopped
- 1/2 tablespoon fresh mint, finely chopped
- 1/4 cup whole milk
- virgin olive oil
- salt & pepper, as desired
- Clean the artichoke by removing the external leaves. Cut about 1 inch from the top of each artichoke and remove the stems.
- Wash and cut the artichokes into thin slices of about ¼ inch. Peel the skin from the stems and cut them long-ways in four parts.
- In a bowl, add the sliced artichokes, bread crumbs, cheese, garlic and mint. Mix everything well. Add salt and pepper as desired.
- In a separate bowl, beat the eggs with the milk. Add the eggs to the bowl with the artichokes and mix very well.
- Add 2 tablespoons of extra virgin olive oil and continue mixing.
- Pre-heat the oven to 400F.
- In a 9" cast iron skillet add 1/2 cup of extra virgin olive oil and put on the stove at high flame. Once the oil is hot, add the mixture to the pan and quickly spread it evenly.
- Let it cook for about 3 minutes on the stove and then transfer the pan to the top level of your oven.
- Let the frittata cook for 50 minutes (or once the top colors to your liking) and you will have a perfect and crispy frittata.
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