I know you are eager to see more recipes in the skillet. Even though this 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 blog Because), brings us one that perfectly fits all of that, a frittata that, with the contrast of the artichokes' flavor with the salty touch of the ham you will love!
The frittata is a staple of Italian cuisine that, like other dishes from the same origin, has conquered the world. Nowadays, it is very common to find it, especially in the Anglo-Saxon world, even served as breakfast. I often make them in my 23cm skillet, ideal for this type of preparations.
Although there are a variety of base recipes, my favorite by far is the one I propose today, in which some of the egg whites are separated from the rest of the eggs and folded in whipped at the end, which gives that light and fluffy consistency.
As for fillings, here as in quiches we can let our imagination run wild. It is very common to have it with sautéed onion, tomatoes... but without a doubt this artichoke and ham frittata 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 give it a try!
Le Creuset enameled cast iron skillet
Ingredients
- 6 eggs
- 150 ml of heavy cream or evaporated milk
- Salt and pepper
- Olive oil for brushing the skillet
- 350-400 g of boiled and drained artichoke hearts
- 50 g of cured ham in slices (preferably low-salt, like Jamón de Teruel or Parma ham)
Preparation
- Beat 4 whole eggs + two yolks in a bowl, no need for a very homogeneous mixture, simply combined. Add the cream or milk and mix again. Season with salt and pepper.
- In another bowl and preferably with a hand mixer whip the egg whites to stiff peaks and fold them into the previous mixture using a wooden spoon or spatula, taking care not to deflate the whites too much. It's not necessary to overmix, just combined, not necessarily homogeneous.
- Add 3/4 of the artichokes halved and the chopped ham slices.
- Preheat the oven to 180 º and brush our skillet with the olive oil. Pour the mixture in and top with the remaining artichokes which will slightly protrude.
- Place in the oven for 30-40 minutes, until we see the frittata is done. Serve hot.
