Artichoke frittata with bread and fennel salad

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Artichokes2
• Parsley5 g
• Pecorino10 g
• Garlic1 clove
• Fennel120 g
• Bread60 g
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: February – April

Method

1. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, trim the tips, peel the stem, halve, remove the choke and slice thinly. Sprinkle with a few drops of the lemon juice so they don't darken.
2. Heat half the oil in a non-stick frying pan over medium heat with the crushed garlic, add the artichokes, a pinch of salt and a splash of water, cover and cook for 10 minutes, until tender; remove the garlic.
3. Meanwhile beat the eggs and egg whites with the grated pecorino, chopped parsley, salt and pepper and pour over the artichokes.
4. Cover and cook over low heat for 6 minutes, until the top is almost set; flip the frittata with the help of a plate and cook for another 2 minutes, until golden on both sides.
5. Remove any damaged outer layers from the fennel, slice it very thinly and dress with the remaining lemon juice, the remaining oil and a pinch of salt. Serve the frittata with the fennel salad and the bread.