Artichoke, tomato, ricotta frittata
1 14.75 ounce jar Cynara Marinated Artichokes Hearts, drained
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
- Preheat oven to 350°F.
- In a medium bowl, whisk the eggs, heavy cream, parmesan, chives and pinch of salt and pepper. Set aside.
- 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.
- 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.
- Slide onto a plate and serve warm topped with more shaved parmesan and fresh chives.