I know you guys can't wait to see more recipes in the skillet pan . Even though it is a personal opinion, I must say that I think most of us love to see healthy recipes that are very easy to make and quick to prepare. Today Laura (from the Because blog ) brings us one that responds perfectly to all of this, a frittata that, with the contrast of the flavor of the artichokes and the salty touch of the ham, will enchant you!

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

Although there are a variety of basic recipes, without a doubt the one I like the most is the one I am proposing today, in which some of the egg whites will be separated from the rest of the eggs and added, beaten 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 onion, 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 yourself to try it!

Skillet Le Creuset vitrified iron frying pan


  • 6 eggs
  • 150 ml of liquid cream or evaporated milk
  • Salt and pepper
  • Olive oil to brush the skillet
  • 350-400g artichoke hearts, boiled and drained
  • 50 g of 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, just mixed. Add the cream or milk and mix again. We season.
  2. In another bowl and preferably with a whisk, beat the egg whites to stiff peaks and incorporate them into the previous mixture, with a wooden spoon or a spatula, being careful that the whites do not sink too much. It is not necessary to beat a lot, just that it is mixed, not necessarily homogeneous.
  3. Add 3/4 of the artichokes cut in half and the sliced ​​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 stand out slightly.
  5. We put in the oven for 30-40 minutes, until we see that the frittata is ready. We serve hot.

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