Omelette with Artichokes | Frittata con Carciofi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Clean and trim the artichokes, removing the tough outer leaves.

Slice the artichokes into thin pieces.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped leek and sauté until translucent.

Add the sliced artichokes and cook until tender.

In a bowl, whisk together eggs until well combined.

Pour the egg mixture over the artichokes in the skillet, ensuring even distribution.

Cook on medium-low heat until the edges begin to set.

Sprinkle grated Parmigiano Reggiano on top of the omelette.

Gently lift the edges while tilting the skillet to allow uncooked egg to flow underneath.

Once the bottom is set and the top is slightly runny, cover the skillet and cook for another few minutes.

Carefully slide the omelette onto a plate, folding it in half if desired.

Garnish with chopped parsley and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens