Summary

Ingredients

• 15 artichoke hearts out the jar / tin, quartered
• 2 clove (s) garlic, finely diced
• 150 g herbs, (parsley, rocket, fennel reen), finely chopped
• 10 egg (s)
• 5 tablespoon parmesan, grated
• 5 tablespoon heavy cream
• 2 tablespoon flour
• 3 tablespoon butter
• 2 tablespoon olive oil
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Mix the eggs with milk, parmesan and flour to a smooth batter and season with salt, pepper and nutmeg.
2. Heat the butter and olive oil in a pan, sauté the garlic and artichokes briefly. Mix in the herbs and pour the batter over the artichokes, bake on low heat.
3. As soon as the mixture has a crust on the underside, carefully turn it over with a spatula and finish baking. Take the frittata out of the pan and cut into bite-sized pieces.
4. Can be served warm or cold.
5. A sauce made from sun-dried tomatoes, pureed with olive oil and seasoned to taste, tastes good with it.