Artichoke and potato frittata
¼ cup(s), (60ml)
2 clove(s), crushed
160 g, (desiree) thinly sliced (2 small)
Artichoke hearts, canned, rinsed, drained
425 g, cut into wedges
3 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
1 medium, cut into wedges
- Whisk together eggs, egg whites, milk and garlic in a medium bowl. Season with salt and freshly ground black pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook potatoes for 3–4 minutes or until golden. Add artichokes, shallots and parsley.
- Preheat grill to high. Pour egg mixture over potato mixture in pan. Cook over low heat for 6–8 minutes or until almost set. Sprinkle with cheese. Place frittata under grill and cook for 4–5 minutes or until golden and set. Cut frittata into wedges and serve with lemon wedges.