I know you're all eager to see more recipes in the skillet . Even though this is just 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 blog Because ), brings us one that perfectly meets 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!
Frittata is a staple of Italian cuisine that, like other dishes of the same origin, has conquered the world. Today, it is very common to find it, especially in the English-speaking world, even served as a breakfast. I often prepare them in my 23cm skillet , ideal for this type of preparation.
Although there are a variety of basic recipes, the one I like the most is the one I am suggesting today, in which some of the egg whites are separated from the rest of the eggs and added whipped at the end, which gives it that light and fluffy consistency.
As for the fillings, here, as with quiches, we can give free rein to our imagination. It is very common to eat it with sautéed 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'll leave you with the recipe now, go ahead and try it!
Le Creuset Vitrified Iron Skillet
Ingredients
- 6 eggs
- 150 ml of liquid cream or evaporated milk
- Salt and pepper
- Olive oil to brush the skillet
- 350-400 g boiled and drained artichoke hearts
- 50 g of sliced cured ham (preferably low in salt, such as Teruel ham or Parma ham)
Elaboration
- Beat 4 whole eggs + two yolks in a bowl, without having to make a very homogeneous mixture, just mix them together. Add the cream or milk and mix again. Season with salt and pepper.
- In another bowl, preferably with a whisk, beat the egg whites until stiff and add them to the previous mixture with a wooden spoon or spatula, being careful not to let the egg whites fall too much. It is not necessary to beat them too much, just to make sure they are mixed, not necessarily homogeneous.
- We add 3/4 of the artichokes cut in half and the chopped slices of ham.
- Preheat the oven to 180º and brush the skillet with olive oil. Pour the mixture on top and top with the rest of the artichokes, which will stick out slightly.
- Place in the oven for 30-40 minutes until the frittata is cooked. Serve hot.
