Pea and Artichoke Omelette

Pea and Artichoke Omelette

Frittata di piselli e carciofi

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

If you cook onions and peas together, you will have a sauce for pasta or rice, such as the risi e bisi from Venice. But by adding artichokes, you can create the base for this wonderful frittata, to be eaten as a starter or main course.

Ingredients

Quantity Ingredient
1 large onion, peeled and finely sliced
200g fresh podded garden peas
4 litres little artichoke hearts, cut into slices
8 tablespoons extra virgin olive oil
10 medium eggs
30g parmesan, freshly grated
2 tablespoons chopped fresh mint
salt
freshly ground black pepper

Method

  1. Put the onion, peas, artichokes and half the olive oil into a non-stick saucepan and add a little water, about 50ml. Cook until the water has evaporated and the peas are cooked to your liking.
  2. Beat the eggs in a large bowl, and stir in the vegetables, the Parmesan, mint and some salt and pepper to taste.
  3. Heat a little of the remaining oil in a 25cm frying pan, then add the egg mixture. Cook gently, to let it solidify on one side, about 10 minutes. Every now and again use a spatula to gently loosen the base of the omelette from the sides, which allows some of the liquid mixture to hit the base of the pan and set. When there is no more liquid left, put a plate over the top of the pan and invert the omelette on to the plate, then slide it back into the pan, uncooked side down. Add the remaining oil, and brown the other side, about 5–6 minutes.
  4. Serve hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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