Loving the Leftovers – Artichoke Omelette (Frittata di Carciofi)

It’s not unusual to have leftover artichokes at this time of year in Italy … and whilst they are good to eat the following day at room temperature, it is equally tempting to muddle them up with some eggs in a frittata.  Take a look for yourselves.

IMG_4505 Four carciofi alla romana on day 2.  Place the carciofi on a wooden board and roughly chop.IMG_4534 Eight eggs bought at the farmers market …IMG_4535 A close-up of the egg, chicken shit and all.  Please don’t be surprised!  Eggs that come straight from chickens that are allowed to cluck about on their legs often show visible traces of which canal they came through.  It’s called Nature.  It’s “normal”.IMG_4536 Crack the eggs in the bowl … and then go and wash your hands.  Easy enough to do and well worth the extra taste and the extra health benefits that come from “proper” eggs, just as Mother Nature wanted them to be!  Beat the eggs and add 1 pinch of salt.IMG_4537Pour a little olive oil into a saucepan and switch on the heat.  Wait for the oil to heat up and then add the chopped artichokes.  They are already cooked but it’s a good idea to make them hot again before adding the beaten eggs.
IMG_4538 IMG_4539 In order to make a good frittata, you have to treat the omelette as if you were wanting to make scrambled eggs.  That is, you want to stir the egg mixture a little at first.  This is so the egg mixture can cook through faster, allowing for a more ‘elastic’ consistency.IMG_4540 When the eggs have cooked enough on the bottom, and when you can detach the sides from the saucepan with a wooden spoon or spatula …IMG_4541 Take the saucepan off the heat and place it on the counter.  Put a large plate over the saucepan and ….IMG_4542 Flip the saucepan, so that the content can slide onto the plate.IMG_4543 See?IMG_4544 Now place the saucepan back onto the fire, and slide the uncooked side of the frittata back into it.  Cook it for the briefest of time … if you overcook it, the consistency will be dry and rubbery, quite bereft of tactile pleasure in the mouth..IMG_4545 Back on the plate, wipe the plate clean of any trace of grease or splatter.  Add a little sprig of something if you feel like it.  I was in the mood for mint.IMG_4546Serve warm or at room temperature.  Artichokes and eggs make an excellent culinary marriage!

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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11 Responses to Loving the Leftovers – Artichoke Omelette (Frittata di Carciofi)

  1. Francesca says:

    I would give anything for a bite. Here artichokes taste like soap … yuk!!! I miss their taste so much!

  2. I love left overs too – it’s like having a helper in the kitchen as half the work is done! I have some left over sausage ragu that I might do something similar with tonight…thanks for the inspiration Jo.

  3. Pingback: Artichoke Omelette, Frittata di Carciofi | Le M...

  4. Lovely! Another leftover recipe! I appreciate Selma’s comment about leftovers, ‘like having a helper in the kitchen’. When I cook, secretly, I am hoping for there to be a leftover, to be able to eat it the next day. It never happens. There are just the two of us, I don’t make that much and my husband is a good eater. I hear Francesca, I’ll do anything for a bite of your artichoke omelette. 😛

  5. Sandy Grushcow says:

    I love frittatas. When I am leaving my house on Galiano Is. the last lunch is made out of whatever looks like it would taste good in a frittata. Usually I don’t have artichokes romana which is a pity but it is a great way to clean up the leftovers and have a wonderful lunch. Thanks for the cooking tips, Jo.

  6. Yummy! Back in Rome we were lucky enough to have a hen house, and got lots and lots of those ‘normal’ eggs. Their taste was out of this world, nothing like store bought. Thanks for bringing back fond memories… :=)

  7. Lovely, Jo! Well-executed flip, too.

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