The frittata with herbs is a tasty and versatile side dish. It can be prepared with various aromatic herbs according to personal taste. In this recipe, it is enriched with tender artichokes, potatoes, shallots, thyme, and sage.
Peel the potatoes, wash them, dry them, and slice them thinly
Peel the shallots and cut them into wedges
Heat two tablespoons of oil in a large pan and sauté the potatoes and shallots with the sage leaves
Clean the artichokes by removing all the tough leaves, trim them, cut them in half, and remove the choke
Cut them into wedges and immediately transfer them to the pan with the potatoes
Remove the sage leaves, add the thyme leaves, salt, and continue cooking until the artichokes are tender-crisp
Beat the eggs with salt and pepper, pour the mixture over the vegetables, and let it set, shaking the pan often to prevent the frittata from sticking
Flip it and cook until it is golden brown
Serve it hot or warm
Non-stick pan
Italia
| Energy (kcal) | 71.44 |
| Carbohydrates (g) | 5.62 |
| of which Sugars (g) | 1.53 |
| Fat (g) | 3.14 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 3.8 |
| Fiber (g) | 3.44 |
| Sale (g) | 0.09 |
