recipes
Artichoke and Sicilian sausage frittata
Serves: 1
Ingredients
- 3 eggs
- 70ml fresh Cream
- 70g sausage
- 4 artichoke hearts with stem
- 50g Pecorino Romano
- Fresh pepper
- Sea salt
- 2 tbsp chopped parsley
- 1 clove garlic, finely chopped
Method
Heat the oil in an oven proof pan over medium heat. Add the sausage and cook until it has just browned all over, breaking it apart as you go. Add the garlic and sauté until fragrant, about a minute. In a small bowl mix the eggs, cheese, cream, artichoke heart, parsley and seasoning. Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes. Transfer the pan into a preheated 190⁰C oven and let the eggs finish cooking, about 10 minutes. Serve immediately, garnished with more chopped parsley.
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