Artichoke Omelette - Frittata di Carciofi | Virtual class

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce calories while maintaining moisture.

Clean the artichokes by removing the tough outer leaves and slicing them thinly.

Soak the cleaned artichokes in lemon water to prevent browning.

Chop the herbs finely to add to the artichokes.

Heat a skillet over medium heat and drizzle with extra virgin olive oil.

Add the chopped artichokes to the skillet and sauté them.

Smash a garlic clove and add it to the skillet for flavor, then remove it after cooking.

Season the artichokes with a pinch of black pepper and salt while cooking for about 2 minutes.

In a bowl, crack 3 eggs and whisk them together with a pinch of salt.

Add about 3 full spoons of grated parmigiano to the eggs and mix well.

Once the artichokes are cooked, spread them evenly in the skillet and pour the egg mixture over them, ensuring everything is covered.

Cook on high heat until the edges start to set, then check if it can come off the pan.

Transfer the skillet to a preheated oven at 400°F (200-210°C) for 2-3 minutes until puffed and golden.

Remove from the oven and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens