I know you are eager to see more recipes in the skillet pan . Still being a personal opinion, I must say that I think most of us love to see healthy recipes, very easy to make and quick to prepare. Today Laura (from the blog Because ), brings us one that perfectly responds to all of this, a frittata that, with the contrast of the flavor of the artichokes with the salty touch of the ham, you will love!

The frittata is a staple of Italian cuisine that, like others from the same origin, has conquered the world. Nowadays, it is very common to find it, especially in the Anglo-Saxon world, even served for breakfast. I often prepare them in my 23cm skillet , ideal for this type of preparation.

Although there is a diversity of base recipes, without a doubt the one I like the most is the one I am proposing today, in which some of the whites will be separated from the rest of the eggs and added whipped at the end, which provides that light consistency and fluffy.

As for the fillings, here as in the quiches we can give free rein to our imagination. It is very common to eat it with poached onions, tomatoes... but without a doubt this artichoke frittata with ham offers a light and fluffy result that seems to caress our palate as we taste it.

I leave you with the recipe, encourage you to try it!

Le Creuset Skillet Vitrified Iron Frying Pan


  • 6 eggs
  • 150 ml of liquid cream or evaporated milk
  • Salt and pepper
  • olive oil to brush the skillet
  • 350-400 g artichoke hearts, boiled and drained
  • 50 g sliced ​​cured ham (preferably low in salt, such as Teruel ham or Parma ham)


  1. We beat 4 whole eggs + two yolks in a bowl, without the need for a very homogeneous mixture, simply mixed. Add the cream or milk and mix again. We salt and pepper
  2. In another bowl and preferably with a rod machine, whip the egg whites until stiff and incorporate them into the previous mixture, with a wooden spoon or a spatula and being careful not to let the egg whites go down too much. It is not necessary to beat a lot, just that it is mixed, not necessarily homogeneous.
  3. Add 3/4 parts of the artichokes cut in half and the slices of chopped ham.
  4. We put the oven to preheat to 180º and brush our skillet with the olive oil. Add the mixture on top and crown with the rest of the artichokes that will protrude slightly.
  5. Put in the oven for 30-40 minutes, until we see that the frittata is ready. We serve hot.

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