Artichoke & onion frittata

Tender herb-marinated artichokes give this vegetarian frittata a full-bodied flavour.

Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.

Source

1 tbsp olive oil

1 small brown onion, halved, thinly sliced crossways

1 x 170g jar marinated artichoke hearts, drained

6 eggs

1 garlic clove, crushed

Salt & freshly ground black pepper

2 tbsp fresh continental parsley leaves

Mixing Bowl Set

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