Italian Frittata di Carciofi with Artichokes and Mint

Steps

1. 1

   Sauté artichokes and aromatics

   • Heat 2 tablespoons (30 ml) of olive oil in a 10-inch (25 cm) nonstick or cast-iron skillet over medium-high heat.
   • Add the sliced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften and turn translucent.
   • Add the minced garlic and cook for 30 seconds until fragrant.
   • Stir in the artichoke pieces and cook for 5–6 minutes, stirring frequently, until the artichokes are tender and any excess moisture has evaporated.
   • Season lightly with salt and pepper.
   • Remove from heat and let cool slightly.

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   Ready when: Artichokes are tender and onions are soft and translucent

   Tip: Pat fresh artichokes dry before cutting to prevent excess moisture in the frittata; excess water will make it soggy and prevent proper browning.

2. 2

   Whisk eggs with cheese and mint

   • In a medium bowl, whisk together the 8 room-temperature eggs until the whites and yolks are fully combined and the mixture is pale and slightly foamy, about 1 minute.
   • Stir in the grated Pecorino Romano, fresh chopped mint, and red pepper flakes if using.
   • Season with a pinch of salt and pepper.
   • The mixture should look well combined and speckled with mint throughout.

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   Ready when: Mixture is pale, foamy, and well combined

   Tip: Room-temperature eggs whisk faster and create a lighter, more tender frittata than cold eggs.

3. 3

   Build frittata in the skillet

   • Return the skillet with the cooked artichokes to medium heat and add the remaining 1 tablespoon (15 ml) of olive oil, swirling to coat the bottom evenly.
   • Once the oil shimmers, pour in the egg mixture, gently stirring with a rubber spatula to distribute the artichokes and mint evenly.
   • Let the eggs cook undisturbed for 2–3 minutes until the bottom begins to set and turn light golden.

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   Ready when: Bottom is set and light golden when you tilt the pan; edges are starting to pull away slightly from the sides

   Tip: Do not stir once the eggs begin to set; this keeps them tender. Let gravity and heat do the work.

4. 4

   Transfer to oven to finishOven 375°F / 190°C

   • Transfer the skillet to a preheated 375°F (190°C) oven and bake for 8–10 minutes until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out clean.
   • The center may still jiggle very slightly when you gently shake the pan, but it will continue to cook as it rests.

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   Ready when: Top is set and light golden; a toothpick or knife inserted in the center comes out clean or with barely a trace of moist egg

   Tip: Do not overbake or the frittata will be rubbery. It will continue to cook slightly as it cools, so remove it when the center is just set.

5. 5

   Rest and serve

   • Remove the skillet from the oven and let the frittata rest in the pan for 5 minutes.
   • Run a rubber spatula around the edges to loosen it from the pan.
   • Slide it onto a serving plate or cut it directly in the skillet into 4 wedges.
   • Serve warm, at room temperature, or chilled.

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   Ready when: Frittata is cool enough to handle and slides easily away from the pan

   Tip: A cast-iron or nonstick skillet ensures the frittata releases easily. If using stainless steel, butter it well or loosen very carefully.