Artichoke and Mushroom Frittata

Ingredients for Artichoke and Mushroom Frittata

• 60ml extra-virgin olive oil, divided

• 8 baby artichokes, trimmed, halved

• 2 spicchi d'aglio, tritati

• 6 large eggs

• 4 tablespoons coarsely grated sharp cheddar cheese, divided

• 110g fresh crimini (baby bella) mushrooms, thinly sliced

Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 120ml water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.

Preheat grill. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.

Transfer frittata to grill. Grill just until set in centre, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

Avvertenza

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