The herb frittata is a tasty and versatile side dish. It can be prepared with different 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 small wedges
Heat two tablespoons of oil in a large frying pan and sauté the potatoes and shallots with the sage leaves
Prepare the artichokes by removing all the tough outer leaves, trim them, cut them in half and remove the choke
Cut them into small wedges and immediately transfer them to the pan with the potatoes
Remove the sage leaves, add the thyme leaves, season with salt and continue cooking until the artichokes are al dente
Beat the eggs with salt and pepper, pour the mixture over the vegetables and let it set, shaking the pan often so the frittata does not stick
Flip it and cook it until it is golden brown
Serve it hot or warm
Non-stick frying pan
Italy
| 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 |
