Jerusalem artichoke and chive frittata with rye bread

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Jerusalem artichokes200 g
• Chives4 g
• Grana Padano10 g
• Rye bread50 g
• Lamb's lettuce50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Scrub the Jerusalem artichokes well under running water, peel them with a peeler or small knife and slice them into thin rounds, about 3 mm.
2. Heat half the oil in a non-stick frying pan over medium heat, add the Jerusalem artichokes with a pinch of salt and a splash of water, cover and cook for 10 minutes, until tender and lightly golden.
3. Beat the eggs and egg whites with the grated Grana Padano, snipped chives, salt and pepper and pour over the artichokes.
4. Cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden.
5. Wash the lamb's lettuce, dress it with the remaining oil and a pinch of salt and serve with the frittata and the rye bread.