Frittata with Herbs

Preparation

1. STEP 1 OF 9

   Peel the potatoes, wash them, dry them, and slice them thinly

2. STEP 2 OF 9

   Peel the shallots and cut them into wedges

3. STEP 3 OF 9

   Heat two tablespoons of oil in a large pan and sauté the potatoes and shallots with the sage leaves

4. STEP 4 OF 9

   Clean the artichokes by removing all the tough leaves, trim them, cut them in half, and remove the choke

5. STEP 5 OF 9

   Cut them into wedges and immediately transfer them to the pan with the potatoes

6. STEP 6 OF 9

   Remove the sage leaves, add the thyme leaves, salt, and continue cooking until the artichokes are tender-crisp

7. STEP 7 OF 9

   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

8. STEP 8 OF 9

   Flip it and cook until it is golden brown

9. STEP 9 OF 9

   Serve it hot or warm

Suggestions

• Non-stick pan

General Information

Analysis

Macronutrients (100 gr)