Are you coming back from a long day at work and would like a nutritious and delicious meal that you can prepare in 30 minutes? Look no further, our hearty mushroom and artichoke frittata is what you are looking for.
Easy to make, with easy-to-find ingredients, this fantastic recipe is perfect as a main dish as well as a snack or one of the appetizers at the beginning of a larger meal like this delicious deep-fried cauliflower florets, which, alternatively, are also a great side dish for frittata.
Are you thinking about meal prep? You guessed it right, the left-over of this delicious frittata with mushrooms and artichokes can be your meal for the next day, a perfect filling for your sandwich or piadina flatbread, or it can be the stuffing for a delicious savory pie.
The idea of making frittata might sound scary if you have never done it before because of all that turning and flipping but follow our easy steps and everything will go smoothly. Make sure you are using a good quality non-stick pan that is not scratched otherwise the batter might stick and there is the risk the frittata will break.
Our mushroom and artichoke frittata is a vegetarian dish because we didn’t use any meat, but if you are following a vegan, 100% plant-based diet, you might want to replace the eggs with chickpea flour batter and the parmesan with vegan cheese.
The ingredients are very simple and only a few, so opt for organic and preferably locally sourced ones for the best result. There are many versions of frittata, simply matching different veggies will give you a different dish. Obviously, the whole trick is to pick veggies that make a good combination! In this mushroom and artichoke frittata, the fresh artichokes give it its heartiness and the delicacy of the mushrooms makes it easy to enjoy. This versatile dish is a favorite among adults and kids, try it with your family and let us know!
Try also my easy recipe for perfect sunny-side-up eggs without flipping recipe!
Mushroom and Artichoke Frittata Ingredients – Tips
- Pick fresh and young artichokes because they will be softer. If you can, choose organic: pesticides can make them more difficult to digest.
- The mushrooms we used are the white button type, also known as champignon. If you can’t find these, you can opt for shiitake, crimini, portobello, or oyster mushrooms. For this recipe, it’s better to use fresh mushrooms, and please, opt for organic ones.
- Parmigiano Reggiano cheese is what we found it’s the best dairy combination because it’s not too strong and doesn’t cover the other ingredients. If you can’t find it, you can opt for a light cheddar or any fresh cheese in your area.
- We used eggs from happy chickens because organic, ethical, and more flavorful.
- Did you forget to buy bread crumbs on your last shopping trip? Make it at home by grinding a piece of stale bread!
- The olive oil we used and suggest is extra-virgin. This is what gives the best taste.
Mushroom and Artichoke Frittata Directions – Tips and Tricks
After cleaning the artichokes, soak them in water and lemon to avoid them turning black, and take out a piece at a time to cut into thin slices.
You can clean the mushrooms with a dry piece of cloth to avoid them absorbing too much water.
After adding the potato, make sure you add the water gradually to avoid too much moisture.
When preparing the batter, make sure egg yolks and whites are well blended.
After you pour the mixture into the hot pan, level it with a spatula to make it cook evenly and easier to turn
To easily turn the frittata, place a plate or the lid on top, turn the pan and make it slide back onto the pan.
Easy Recipe Variations
Are the artichokes not in season? You can replace them with other veggies and make these other frittata recipes:
- Onions. Possibly the easiest frittata: caramelize the onions and mix them with the batter.
- Peas. A kids’ favorite.
- Zucchini. A fantastic summer dish you can eat warm or at room temperature.
- Spinach. A classic: the strong flavor of the spinach perfectly combines with the eggs. Check out our delicious Italian spinach frittata!
- Vegan. Hard to believe, but you can make plant-based frittata by replacing the eggs with chickpea flour and adding all the veggies that you like. I have tried many versions of vegan frittata and they were all delicious. In Italy, there is a similar dish known as farinata. Even though this is originally cooked in the oven, it’s also possible to cook it in a pan to make things faster.
Tips to Enjoy This Mushroom and Artichoke Frittata
- Our mushroom and artichoke frittata can be served warm or at room temperature.
- It’s great also the day after.
- It should be kept in the fridge for no more than a day.
- You can use this easy mushroom and artichoke frittata as a snack at a party or as an appetizer by cutting in 6 to 8 pieces or to stuff a sandwich if you are having your lunch at work or on the go street food-style.
Mushroom and Artichoke Frittata Recipe Directions
Equipment
- 1 Cutting board
- 1 Kitchen knife
- 1 Skillet
- 2 Bowls
Ingredients
- 2 medium-sized artichokes, better if organic
- 100 gr fresh white button mushrooms (champignon), better if organic
- 1 medium-sized potato
- 2 eggs
- 20 gr bread crumbs
- 20 gr grated Parmigiano Reggiano cheese
- 1 garlic clove
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Clean the artichokes by removing the hardest outer leaves and slice them.
- Clean the mushrooms and slice them not too thin.
- Add the olive oil and the garlic to a medium pan and let brown for two minutes.
- Add the artichokes and keep a low fire.
- After 5 minutes, add the potato cut in pieces of about 1 cm, season with salt to taste, and let cook on low fire, covered. After a few minutes, add a cup of water and let cook for 10 minutes or until the potato is soft. If necessary, add more water.
- Once the potato is soft, add the mushrooms, stir and cover for 10 more minutes. When you see that the potato has formed a soft cream and water was absorbed, remove it from the stove and let cool down.
- Prepare a batter by mixing the eggs, the bread crumbs, and the parmesan; season with half a teaspoon of salt and pepper to taste and whisk until all ingredients are blended in a uniform mixture.
- When the veggies are room temperature, add them to the batter and mix and get ready to make the frittata.
- Grease the edges and the bottom of a non-stick pan with the olive oil and place it on the stove; when hot, pour in the mixture. Increase the heat and cook covered for 2 minutes with medium to high fire.
- Turn the frittata and let it cook until golden for another couple of minutes.
Did you try this dish?
Let us know by tagging @lemonsandspices on Instagram and using the hashtag #lemonsandspices
WANT TO READ IT LATER? PIN IT TO YOUR BOARD!
