Artichoke, pecorino and mint frittata

Ingredients

For 1 serving

• Artichokes2
• Eggs2
• Egg whites80 g
• Pecorino10 g
• Mint3 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Whole wheat bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – April

Method

1. Clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips and the woody part of the stalk, halve them, remove the inner choke and cut them into thin wedges.
2. Heat the oil in a non-stick frying pan of about 20 cm over medium heat with the crushed garlic clove for a minute, 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, the chopped mint leaves and a grind of black pepper.
4. Pour the eggs over the artichokes, cover and cook over low heat for 6 minutes, until the edges are set and the centre almost firm.
5. Flip the frittata with the help of a plate, cook for 2 more minutes, until golden, and serve with the wholemeal bread.