Artichoke & asparagus frittata
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Time to make:
$4.90 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
2 bunches asparagus,trimmed
150g mixed mushrooms, sliced
½ cup reduced-fat milk
1 x 280g jar whole artichoke hearts, drained, halved lengthways
125g reduced-fat smooth ricotta
2 shallots, thinly sliced
1 tablespoon fresh lemon thyme leaves
Nutritional information (per serve)
Instructions and steps:
1 Preheat the oven to 180°C. Heat olive oil in a medium non-stick frying pan over medium-high heat. Cook asparagus, turning, for 2–3 minutes. Add mushrooms. Cook for 3–4 minutes, or until asparagus and mushrooms are golden and tender.
2 Meanwhile, whisk eggs and milk in a jug. Season with cracked black pepper. Pour egg mixture over asparagus and mushrooms. Top with artichokes and dollops of ricotta. Cook for 2–3 minutes, or until the base has set. Transfer to oven. Bake for 12 minutes, or until the egg has set.
3 Serve frittata scattered with shallots and thyme.
About this recipe
First published: March 2020