Mushroom Artichoke Sautéed Egg Bake

Ingredients

Estimated total cost: €6.00 · €1.50/serving

• 4 tablespoons of exquisite extra-virgin olive oil, divided (use a high-quality oil for maximum flavor)Est. price €0.40–€0.80
• 8 petite artichokes, trimmed and halved (remove the tough outer leaves before cooking)Est. price €3.20–€6.00
• 2 cloves of garlic, finely chopped (saute the garlic gently to release its aroma)Est. price €0.10–€0.25
• 6 sizable eggs (whisk gently before adding to the pan for a fluffy texture)Est. price €1.20–€2.10
• 4 tablespoons of roughly grated sharp cheddar cheese, divided (use a sharp cheddar for a bold flavor)Est. price €0.30–€0.60
• 4 ounces of fresh crimini (baby bella) mushrooms, thinly sliced (cook the mushrooms over high heat to caramelize and intensify their flavor)Est. price €0.80–€1.60

Steps

1. 1

   In a medium skillet, heat 2 tablespoons of oil over medium-high heat. Place the artichokes in the skillet and season with salt and pepper. Sauté until they start to brown around the edges, which should take approximately 4 minutes. Introduce the garlic and pour in 1/2 cup of water. Lower the heat to medium-low, cover the skillet, and let it simmer until the artichokes are easily pierced at their base with a small sharp knife; this should take about 10 minutes. Uncover the skillet and allow any remaining liquid to evaporate by boiling it off. Once done, remove from the heat source.

2. 2

   Begin by preheating the broiler. In a large bowl, whisk together eggs and 2 tablespoons of cheese until well combined. Season with salt and pepper to taste. Heat 2 tablespoons of oil in a medium-sized nonstick skillet that is safe for use in the oven over medium-high heat. Saute the mushrooms until they are nicely browned, which should take around 5 minutes. Make sure the artichokes are patted dry before adding them to the skillet; saute them for about 2 minutes. Once ready, pour the beaten eggs into the skillet and gently stir to incorporate all ingredients together. Lower the heat to medium, cover with a lid, and allow the frittata to cook until nearly set, approximately 5 minutes. To finish, sprinkle the remaining 2 tablespoons of cheese on top before placing it under the broiler for a final touch.

3. 3

   Place the frittata in the broiler and allow it to cook until the center is just set, which should take approximately 1 minute. Gently loosen the edges of the frittata using a rubber spatula, then carefully transfer it onto a serving platter. Enjoy the frittata either warm or at room temperature.

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• Cultural note

  The combination of mushrooms, artichokes, and cheese in this dish is reminiscent of Mediterranean flavors. Artichokes are commonly used in Italian and French cuisine, while mushrooms are popular in many global culinary traditions. This dish likely draws inspiration from these cultural influences.

• Seasonal note

  Crimini mushrooms are typically in season in the fall, while artichokes are best in the spring. This dish can be enjoyed year-round by using frozen or canned artichokes.

• Health note

  This dish is a good source of protein, healthy fats, and fiber from the eggs, cheese, and mushrooms. It is rich in vitamins A and C, which are essential for immune function and skin health. However, it is high in cholesterol and saturated fat, so it should be enjoyed in moderation.