Smoked Bacon, Artichoke, and Mushroom Frittata
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Artichokes | 5 |
| Porcini Mushrooms | 200g |
| Smoked Bacon | 60g |
| Milk | 3 tbsp |
| Garlic | 1 clove |
| Fresh Parsley | 1 tbsp |
| Extra Virgin Olive Oil | 2 tbsp |
| Fine Salt | to taste |
| Ground Black Pepper | to taste |
| Lemon | 1 |
| Grana Padano Cheese (DOP) | 30g |
Instructions:
-
Prepare the Artichokes:
Start by cleaning the artichokes using the method shown in the instructional video on artichoke preparation. Once cleaned, slice the artichokes thinly and set them aside. -
Prepare the Mushrooms:
Clean the porcini mushrooms carefully, removing any dirt. Cut them into small pieces. -
Cook the Vegetables:
In a large frying pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the sliced artichokes and chopped mushrooms. Sauté the vegetables for about 5 minutes until they soften and release their flavors. Season with salt, black pepper, and a squeeze of lemon juice. Set the cooked vegetables aside. -
Prepare the Bacon:
Slice the smoked bacon into thin strips. In the same frying pan, add the remaining tablespoon of olive oil and sauté the bacon strips until they are crispy and golden. This will add a smoky depth to the frittata. -
Combine the Eggs and Milk:
In a separate bowl, beat the eggs with the milk, fresh parsley, a pinch of salt, and black pepper. The milk will make the frittata light and creamy. -
Mix Vegetables with Egg Mixture:
Once the bacon is ready, add the sautéed artichokes and mushrooms to the pan. Pour the egg mixture over the vegetables, ensuring everything is evenly spread out. Let the frittata cook over low heat for about 10-12 minutes, or until the eggs are set. -
Grate the Grana Padano:
While the frittata is cooking, grate the Grana Padano cheese. Once the eggs have set, sprinkle the grated cheese evenly over the top. This will melt into the frittata, giving it a creamy, cheesy finish. -
Final Touches:
Once the cheese has melted and the frittata is fully cooked through, remove the pan from the heat. Let it rest for a few minutes. Serve the frittata warm, garnished with a spritz of fresh lemon juice and a sprinkle of parsley for added freshness.
Nutritional Information:
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 8g |
| Fat | 26g |
| Fiber | 2g |
| Sodium | 450mg |
Notes:
This savory frittata is perfect for breakfast, brunch, or a light dinner. The combination of tender artichokes, earthy mushrooms, and smoky bacon pairs wonderfully with the creamy texture of the eggs and the richness of Grana Padano cheese. For a healthier version, feel free to substitute the whole milk with a lighter alternative.
