Tomato and artichoke frittata

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Tomato and artichoke frittata

Tomato and artichoke frittata

Number of people

8 eggs

160 g drained artichoke heart

2 cloves of garlic

4 tomatoes

4 tablespoons of olive oil



Fresh basil

Preparation: 22 min
Cooking time: 30 min
Step 1
Boil 1.5 litres of water.
Step 2
Preheat the oven to 90°C, thermostat 3.
Step 3
Immerse the tomatoes in boiling water for 30 seconds.
Step 4
Put them in cold water and peel them.
Step 5
Cut the tomatoes into quarters and remove the seeds.
Step 6
Place the tomato wedges in the preheated oven for 20 minutes.
Step 7
Beat the eggs with a little water, salt and pepper.
Step 8
Slice the artichoke bottoms.
Step 9
Preheat the oven to 180°C.
Step 10
Heat the oil in a frying pan and pour in the beaten eggs.
Step 11
Let it take a few moments over medium heat.
Step 12
Spread the tomato and artichoke pieces over the eggs.
Step 13
Put the pan in the oven and continue cooking for 15 minutes.
Step 14
Place fresh basil leaves on the frittata before serving.
Step 15
Bon app├ętit
Author's note
Fresh tomatoes can be replaced by semi-dried tomatoes that you can find on the market. The frittata is served hot or cold with a salad. It can be presented cut into cubes as an aperitif.

I add my grain of salt

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