Frittata di Cardi e Prosciutto

• 500 g cardoons (cleaned weight)
• salt and pepper
• 6 tbsp olive oil

Cut the cardoons into 1cm thick slices. Blanch these in boiling salted water for 10 minutes. Drain well. This can be done in advance.

When ready to cook, put the olive oil in a big frying pan, add the cardoons and warm them up over a gentle heat by stirring them from time to time.

Meanwhile, season the eggs with salt and pepper to taste. Add the grated cheese to the seasoned egg