Frittata

Name: Frittata
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt and pepper; 125 ml (4 fl oz) olive oil; 2 sweet peppers, grilled, peeled and cut into thin strips (though I tend to keep jars or tins of sweet peppers at home and use those for this omelette); 6 eggs; 3 artichoke hearts; 1 small aubergine, peeled and cut into slices, about 1cm (½ inch) thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Here we have a rather nice recipe for a frittata, which is an Italian version of the Spanish omelette, cooked in the same way.

Ingredients

125 ml (4 fl oz) olive oil
3 artichoke hearts
1

Europe
Italy
Spain
Breakfast
Gluten-free
Vegetarian
Mediterranean

Method

Heat the oil in a frying pan and when hot, cook the artichokes and aubergine, covered, over a low heat; they should take about 30 minutes to become tender. If they start to stick, add a little water. Beat the eggs in a bowl with a pinch of salt and pepper and pour over the artichokes and aubergine. Lay the strips of pepper on top of the eggs at this stage.

Cook until the eggs are set, t