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Image: Mushroom and artichoke frittata

Mushroom and Artichoke Frittata Recipe Directions

An egg-based vegetarian frittata perfect as a main dish, a party-friendly snack, or a filling for an on-the-go lunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 2 people

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.
    Image: artichokes for mushroom and artichoke frittata
  • Clean the mushrooms and slice them not too thin.
    Image: Champignon mushrooms in frittata recipe with artichokes
  • 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.
    Image: Sliced artichokes in mushroom frittata recipe
  • 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.
    Image: potato adde in mashroom and artichoke frittata
  • 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.
    Image: egg batter for mushroom artichoke frittata
  • When the veggies are room temperature, add them to the batter and mix and get ready to make the frittata.
    Image: Mixture and batter for mushroom and artichoke frittata recipe
  • 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.
    Image: Mashroom artichoke frittata in the pan
  • Turn the frittata and let it cook until golden for another couple of minutes.
    Image: Ready mushroom artichoke frittata