Easter Frittata

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 6
  • 1 artichoke, outer leaves and fuzzy choke removed
  • 2 tbsp Filippo Berio White Wine Vinegar
  • 1/3 cup Filippo Berio Delicato Extra Virgin Olive Oil, divided
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 cup asparagus, trimmed and chopped
  • 1/2 tsp each salt and pepper, divided
  • 1/4 tsp red chili flakes
  • 1 cup baby spinach
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil
  • 8 eggs
  • 1/3 cup milk
  • 1/4 cup grated Parmesan cheese
      • Preheat oven to 350˚F. Thinly slice artichoke; place in small bowl. Add 1 cup water and vinegar (to prevent artichoke from browning.)
      • Heat 2 tbsp olive oil in large skillet set over medium heat; cook shallots and garlic for 1 to 2 minutes or until slightly softened. Drain artichoke slices well; add to pan along with asparagus, half of the salt and pepper, and chili flakes. Cook for 3 to 5 minutes or until vegetables are tender-crisp. Stir in spinach, mint, parsley and basil until well coated. Remove from heat.
      • Beat together eggs, milk, Parmesan and remaining salt and pepper; stir in vegetable mixture.
      • Heat remaining oil in 10-inch ovenproof, nonstick skillet set over medium heat. Pour egg mixture into skillet; cook for 3 to 5 minutes or until eggs start to set around edges.
      • Transfer to oven; bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board and cut into wedges.

       

      Tip: Sauté 1/4 cup diced pancetta, ham or salami along with veggies if desired.

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    Categories

    Breakfast

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Delicato

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