Artichoke, Mushroom and Smoked Bacon Frittata

The frittata is a versatile dish suitable for various variations. Here’s the recipe for a delicious artichoke, mushroom, and smoked bacon frittata.

Ingredients

• 6 eggs
• 3 artichokes
• 200 g of mushrooms (champignons or porcini)
• 100 g of smoked bacon, cubed
• 40 g of grated Parmesan cheese
• 1 clove of garlic
• Chopped parsley, to taste
• Extra virgin olive oil
• Salt and pepper, to taste

Preparation

1. Clean the artichokes by removing the harder outer leaves, the tips, and the inner choke. Cut them into wedges and immerse them in acidulated water with lemon to prevent them from blackening.
2. In a pan, lightly fry the garlic clove in extra virgin olive oil. Add the drained artichokes and cook them with a bit of water, salt and pepper.
3. Meanwhile, clean the mushrooms with a damp cloth, slice them and add them to the artichokes once they have softened. Cook together until they have lost their vegetable water.
4. In another pan, brown the smoked bacon until it becomes crispy.
5. Beat the eggs in a bowl, add the Parmesan cheese, the chopped parsley, salt and pepper, and mix.
6. Combine the crispy bacon and the artichokes with the mushrooms in the egg mixture, stirring well.
7. Heat a drizzle of oil in a non-stick pan and pour in the mixture of eggs, artichokes, mushrooms, and bacon.
8. Cook over medium-low heat until the frittata is set. Flip with the help of a plate or lid and cook the other side.
9. Serve the frittata warm or at room temperature.

Curiosity

This frittata has a rich taste thanks to the presence of smoked bacon, which perfectly complements the sweetness of the artichokes and the umami flavor of the mushrooms. In Italy, frittatas are often used to stuff sandwiches or as a cold dish for buffets. It is also a practical solution for reusing leftover vegetables in the refrigerator.