Wednesday, February 4, 2009

Artichoke and onion frittata

Cooking Time 25 minutes

Ingredients (serves 4)
* 1 tbs olive oil
* 1 small brown onion, halved, thinly sliced crossways
* 1 x 170g jar marinated artichoke hearts, drained
* 6 eggs
* 1 garlic clove, crushed
* Salt & freshly ground black pepper
* 2 tbs fresh continental parsley leaves

1. Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
2. Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
3. Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
4. Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.

Australian Good Taste - Page 83
Recipe by Jane Charlton


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