Artichoke & Onion Frittata |
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Prep Time: 8 Minutes Cook Time: 17 Minutes |
Ready In: 25 Minutes Servings: 4 |
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frittata for lunch? Ingredients:
1 tablespoon olive oil |
1 small brown onion, halved, thinly sliced crossways |
1 (170 g) jar marinated artichoke hearts, drained |
6 eggs |
1 garlic clove, crushed |
salt & freshly ground black pepper |
2 tablespoons fresh continental fresh parsley leaves |
Directions:
1. Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
2. Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
3. Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
4. Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.
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