Jerusalem artichoke and rosemary frittata

Ingredients

For 1 serving

• Jerusalem artichokes200 g
• Eggs2
• Egg whites100 g
• Rosemary2 g
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Scrub the Jerusalem artichokes well under running water, without peeling them, and slice them thinly, about 2–3 mm.
2. Heat the oil in a non-stick frying pan of about 20 cm over medium heat with the rosemary, add the Jerusalem artichokes with a pinch of salt and fry them for 12 minutes, turning often, until tender and golden at the edges.
3. Meanwhile beat the eggs, egg whites and grated Grana Padano with a pinch of salt and a grind of black pepper.
4. Remove the rosemary sprig, pour the eggs over the Jerusalem 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 and cook for 2 more minutes, until golden; serve in wedges.