This hearty omelet is perfect for lunch or light dinner! Serve with crusty bread and green salad.
Serves: 4 Prep. time: 5′ Cooks in: 20′ Ready in: 25′
8 artichoke hearts, finely sliced
a little flour for dusting
4 tbsp extra-virgin olive oil
2 tbsp milk
150 g feta cheese
1 tbsp parsley, finely chopped
200 g peas, fresh or frozen, blanched, drained
salt, black pepper
In a pan with boiling salted water cook artichokes for 5 minutes. Drain well.
In a small frying pan heat oil. Dust artichokes with flour and fry on both sides until nicely colored. Beat eggs in a bowl with milk, cheese, parsley and peas and season with salt and pepper. Pour over artichokes.
When frittata is ready on one side, turn over with the help of a plate and cook for another 1-2 minutes until done. Serve on a plate, sprinkling with parsley.
Photo George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Φριτάτα με αγκινάρες και φέτα