Artichoke, tomato, ricotta frittata


4 people

30 minutes

Easy difficulty

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1 14.75 ounce jar Cynara Marinated Artichokes Hearts, drained

6 eggs

1/4 cup heavy cream

2 tablespoons grated parmesan, more for topping

2 tablespoons finely chopped chives, more for topping

Pinch of salt

Pinch of coarse black pepper

2 tablespoons Bellucci 100% Italian Extra Virgin Olive Oil

1/2 medium yellow onion, sliced

6 ounces cherry tomatoes, halved

4 ounces whole-milk ricotta

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk the eggs, heavy cream, parmesan, chives and pinch of salt and pepper. Set aside.
  3. Heat a 10-inch non-stick oven-proof sauté pan over medium heat. Add extra virgin olive oil and onions. Season with a pinch of salt and pepper. Cook over medium to low heat until onions are tender and slightly caramelized. Add the Cynara Marinated Artichoke Hearts and cook for another minute.
  4. Add egg mixture and stir the center with a spatula to allow it to cook slightly. Place the tomatoes, ricotta and chives on top. Transfer to the oven and finish baking for another 12 to 15 minutes.
  5. Slide onto a plate and serve warm topped with more shaved parmesan and fresh chives.


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