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Frittata Rustica

Frittata Rustica




  1. Arrange a rack in the middle of the oven and heat to 400°F.
  2. Place the eggs, salt, pepper and 1/2 cup of the Parmesan in a large bowl and whisk to combine; set aside
  3. Heat the oil medium heat until shimmering. Add the artichokes in a single layer and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the spinach, and toss until the spinach is wilted and almost all of the liquid is evaporated about 2 minutes.
  4. Spread everything into an even layer. Pour the egg mixture over the vegetables. Sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook undisturbed until the eggs at the edges of the pan begin to set, 2 to 3 minutes.
  5. Bake until the eggs are completely set, 12 to 15 minutes.

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