Italian Frittata Recipe (With Antipasto): A Taste of Puglia in a Pan
The beauty of a traditional Italian kitchen lies in its ability to transform simple, high-quality ingredients into a feast. One of our favourite ways to celebrate the vibrant flavours of the South is with a frittata.
Unlike its French cousin the omelette, a frittata is hearty, golden, and incredibly versatile. It is the perfect solution for a sophisticated brunch or a light, rustic supper. Today, Carluccio's are elevating this classic with a touch of Puglian artisan flair.
The Secret Ingredient
To achieve that authentic Mediterranean depth, we recommend finishing your dish with a drizzle of our Extra Virgin Olive Oil. This oil adds a final layer of elegance that ties the savoury antipasto elements together.
Antipasto Frittata Recipe
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
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6 large free-range eggs
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50ml double cream or whole milk
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50g Parmigiano Reggiano, finely grated
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150g Sun Dried Tomatoes (from the Carluccio’s deli range), roughly chopped
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50g Artichoke Hearts (from the Carluccio’s deli range), quartered
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1 tbsp fresh flat-leaf parsley, chopped
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Sea salt and freshly ground black pepper
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2 tbsp Extra Virgin Olive Oil (plus extra for drizzling)
Method
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Whisk the Base: In a large bowl, whisk the eggs with the cream and grated Parmigiano Reggiano. Season lightly with salt and pepper, and stir in the chopped parsley.
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Sauté the Antipasti: Heat the olive oil in a non-stick, oven-proof frying pan over a medium heat. Add the grilled peppers and artichoke hearts, tossing them for 2 minutes until they are warmed through and fragrant.
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Combine: Pour the egg mixture over the vegetables. Use a spatula to gently move the cooked egg from the edges toward the centre for the first minute, allowing the liquid egg to fill the gaps.
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Set the Bottom: Lower the heat and let the frittata cook undisturbed for about 5–8 minutes, or until the bottom is golden and the top is almost set but still slightly wobbly.
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The Golden Finish: Place the pan under a preheated grill for 2–3 minutes until the top is puffed and lightly browned.
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Serve: Slide the frittata onto a board. For the perfect finish, drizzle a little extra oil over each slice to highlight those delicate almond and artichoke notes.
This dish is equally delicious served warm or at room temperature, perhaps alongside a crisp green salad and some crusty ciabatta.
