Artichoke and Parsley Frittata

Preparation info

  • Makes 1 frittata, serving

    4 to 6

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

This Italian-style omelet can be cooked either at the last minute and served warm or, to make it easier on the cook, ahead of time and served at room temperature. The artichokes, which have a meaty flavor and texture, are first fried in olive oil with pepper and parsley and then cooked with the eggs. This would make a good dish for a late-morning breakfast or for a picnic, with a pile of pickled red onion rings on the side.

Use a nonstick frying pan or an omelet pan that is well sea