Frittata di Carciofi e Piselli (Artichoke and Pea Frittata) Recipe Guide

Let me show you how I make this flavorful frittata.

Notes on What to Expect

Texture: You can expect a light, fluffy interior with a slightly crispy edge from broiling. The artichokes give a tender bite, while the peas add a touch of sweetness to balance the dish.

Flavor: This frittata has a beautiful balance of earthy artichokes, sweet peas, and the savory richness of eggs. If you added Parmesan, you’ll get an extra hit of umami that ties everything together.

Quick Meal Facts

• Prep time: 15 minutes
• Cook time: 20 minutes
• Time to stand: 5 minutes (to cool slightly before serving)
• Total time: 40 minutes
• Ease of cooking: Easy
• Servings: 4-6
• Calories per serving: ~200 calories (depending on ingredients used)
• Cost of ingredients: $$ (Moderate)
• Cuisine: Italian
• Course: Main or side dish
• Equipment needed:
  • Large skillet (oven-safe)
  • Knife and cutting board
  • Whisk
  • Spatula
  • Medium bowl
  • Check out the right equipment and Ingredients that you need for making  Frittata di Carciofi e Piselli here

Ingredients:

• 6 large eggs
• 2 artichokes (or 1 can/jar of artichoke hearts, drained)
• 1 cup peas (fresh or frozen)
• 1 small onion, diced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)
• Check out the right equipment and Ingredients that you need for making  Frittata di Carciofi e Piselli here

Step-by-Step Instructions:

1. Prepare the Vegetables

• If using fresh artichokes, start by cleaning and trimming the outer leaves. Slice them into thin pieces. If you’re using canned or jarred artichoke hearts, simply drain them and give them a rough chop.
• Dice the onion and set it aside.
• If using frozen peas, thaw them by rinsing under warm water.

2. Sauté the Vegetables

• Heat the olive oil in a large oven-safe skillet over medium heat.
• Add the diced onion and cook until soft and translucent, about 3-4 minutes.
• Stir in the artichokes and cook for another 5 minutes until they start to soften.
• Add the peas and cook for an additional 2 minutes, stirring occasionally.

3. Whisk the Eggs

• While the veggies are cooking, crack the eggs into a medium bowl.
• Whisk the eggs together with a pinch of salt and pepper. You can also add a tablespoon of water or milk for extra fluffiness.
• Stir in the Parmesan cheese if you’re using it.

4. Combine and Cook the Frittata

• Once the vegetables are tender, reduce the heat to low.
• Pour the egg mixture evenly over the sautéed vegetables in the skillet.
• Gently stir the mixture so the eggs and vegetables are well combined.
• Cook on the stovetop for about 5-7 minutes until the edges start to set, but the center is still slightly runny.

5. Bake the Frittata

• Preheat your oven’s broiler.
• Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is golden brown and the center is fully set.
• Keep a close eye on it to avoid burning!

6. Serve

• Let the frittata cool for about 5 minutes before slicing.
• Garnish with fresh parsley and serve warm or at room temperature.

Tips and Variations

• Vegetarian variation: This frittata is naturally vegetarian, but for a heartier version, you can add some diced potatoes, spinach, or bell peppers.
• Low-carb/Keto version: Skip the peas and instead, use zucchini or spinach to reduce the carb content.
• Dairy-free version: If you’re avoiding dairy, simply omit the Parmesan cheese, and it will still taste fantastic.
• Gluten-free: This recipe is already gluten-free, but be sure to check your artichoke jars for any additives if you’re using canned ones.
• Protein boost: Add some crumbled feta cheese or cooked pancetta for extra flavor and protein.
• Check out the right equipment and Ingredients that you need for making  Frittata di Carciofi e Piselli here

Nutritional Information (Per Serving)

• Calories: 200
• Protein: 10g
• Fat: 14g
• Carbohydrates: 7g
• Fiber: 3g
• Sugar: 2g

Troubleshooting Tips

• Frittata too watery? If your frittata turns out a bit watery, it might be due to excess moisture from the veggies. Next time, cook the vegetables for a few extra minutes to ensure any moisture evaporates.
• Burning under the broiler? Broilers can be intense, so if the top is browning too quickly, lower the rack or reduce the heat to allow the center to finish cooking before the top burns.
• Eggs sticking to the pan? Make sure you’re using enough oil, or use a well-seasoned cast-iron skillet to prevent the eggs from sticking.