Zucchini and artichoke frittata

This tasty Italian omelette from Ed Baines makes a delicious light lunch when served with a tomato and leaf salad
By Ed Baines
Zucchini and artichoke frittata
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium



  • 5 globe artichokes
  • black pepper
  • 1 tbsp vinegar
  • 4 sprig thyme, finely chopped
  • 6 tbsp olive oil
  • 1 red onion, chopped
  • 400 g can cannellini beans, rinsed and drained
  • 1 large courgette, finely sliced
  • 1 clove garlic, chopped
  • 5 whole eggs


1. Cook the artichokes in a large pan of boiling salted water with 1 tbsp vinegar added to it (which prevents the artichokes from discoluring) for 30 minutes. Prepare the artichokes by cutting away the leaves then cutting out the fibrous 'choke' using a small sharp knife, leaving you with five edible artichoke hearts. Slice the artichoke hearts.

2. Make a herb seasoning by mixing together the finely chopped thyme with a pinch of salt and a little freshly ground pepper.

3. Heat the olive oil in a 30cm heavy-based frying pan. Add in the onion and garlic and fry gently until softened.

4. At this stage add in the artichoke, cannellini beans and courgette. Cook gently for 3-4 minutes. Mix in thyme seasoning and remove the pan from direct heat, allowing its contents to cool slightly for 2-3 minutes.

5. Beat the eggs vigorously in a large mixing bowl. Add the warm, cooked vegetable mixture to the beaten eggs and fold together.

6. Return the pan to a very low heat and pour in the egg and vegetable mixture. Stir gently for 2 minutes.

7. Cook gently until just firm, around 10-15 minutes.

8. Place a large plate over the pan and flip over the frittata onto the plate. Sprinkle with Parmesan cheese and serve.

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