Italian-style Egg Tortilla
8,8 / 10
ready in 40 min.
Heat the oil in a large pan and fry the artichoke hearts on a medium heat for 3-4 min. Add the shallots and the garlic and fry for another 3 min, stirring continuously.
Mix together the eggs and the milk and stir in the Parmesan and the basil. Season with salt and ground black pepper and pour into the pan. Cover and leave to solidify on a medium heat for around 5-7 min.
Flip the frittata using a large, flat lid or a plate and fry on the other side for 3-4 min. Slice and serve either warm or cold.