Egg white frittata with artichokes and Grana

Ingredients

For 1 serving

• Egg whites150 g
• Artichokes1
• Grana Padano15 g
• Parsleyto taste
• Whole wheat bread40 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – April

Method

1. Prepare the artichoke: pull off the tough outer leaves until you reach the pale ones, cut off the spiky top, peel the stem, halve it and remove the choke; slice it thinly and keep it in cold water until you cook it.
2. Heat the oil in a non-stick pan over medium heat, add the drained artichoke, a pinch of salt and a splash of water; cover and cook for 8 minutes, until tender when pierced with a fork and the water has evaporated.
3. Meanwhile, beat the egg whites with the grated Grana Padano, chopped parsley and a pinch of salt.
4. Pour the egg whites over the artichoke, turn the heat to medium-low, cover and cook for 5 minutes, until set on top too.
5. Meanwhile, toast the wholemeal bread; slide the frittata onto the plate and serve with the bread.