Roman frittata

This recipe for a tasty, vegetarian frittata, from Linda Tubby’s book ‘Cracked’, is perfect served with salad for lunch or as a light, family dinner.


  • 6 canned artichokes, drained well and halved lengthways
  • 5 duck eggs
  • 4tbsp skimmed milk
  • 100g shelled broad beans
  • 2tbsp extra-virgin olive oil
  • 4 spring onions, finely sliced
  • 25g vegetarian parmesan-style cheese, grated
  • 5g fresh marjoram or oregano sprigs, leaves stripped and chopped


  1. Drain the artichokes on kitchen paper. Crack the eggs into a bowl, then add the milk and whisk with a fork. Cook the broad beans in a pan of boiling water for 3 min. Drain, refresh in a bowl of cold water, then drain again. Pop the beans out of their skins, if you like.
  2. Heat 1tbsp of the oil in a large ovenproof, non-stick frying pan, then fry the artichokes cut-side down until lightly golden. Add the spring onions and cook briefly to wilt. Lift the vegetables with a slotted spoon on to a plate. Mix the parmesan and marjoram or oregano into the eggs and season with black pepper.
  3. Heat the grill to medium, with the shelf in the middle. Wipe out the frying pan, then add the remaining oil and heat over a medium heat. Pour in the egg mixture. When the mixture starts to set around the edge, move it slightly, in parts, around the edge and tilt the pan so any runny egg flows into the spaces. When puffs of steam start to appear in the middle but the egg is still runny, scatter over the broad beans and artichokes. Put under the grill for about 4 min or until puffy around the edge and set in the middle. Turn the grill to high and cook for a further 1 min to brown the top.

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