Suzanne’s recipe 07- 2016 Frittata aux Cœurs d’Artichaut et Comte du Jura

IMG_20160217_204102 (400x293)Recently there has been a lot of talk about high fat/low carb consumption. In my shop I often have clients telling me that they try to follow this eating pattern but regularly fall off the wagon, so we decided that we should form an FBA (Failed Banting Anonymous) group. I must admit that I eat what I please but I do find that I am eating far more vegetables and fruit than I used to. My challenge is to find recipes that make a low carb intake interesting and full of flavour. The beauty of cheese that has been matured for several months, such as a raw milk Comte from the Jura or an 18 month matured Parmiginao Reggiano is the depth of flavour that it gives to any dish. For those of you wishing to avoid carbs but enjoy cheese and eggs here is a delicious recipe that is quick and easy to make, filling and has lots of taste. It is made with some artichoke hearts that I sourced recently and is a form of omelette baked in the oven. I paired it with a glass of Duchessa Lia Blanc de Blancs , a delicate sparkling Italian wine from the Piemonte region made only from white grapes, which pairs well with the tartness of the artichoke hearts and lemon juice

Ingredients for 2 persons

  • 6 eggs
  • 4 cooked artichoke heart (tins available from the French Market shop)
  • 70g of grated 6 months matured Comte cheese from the Jura
  • 50g grated 18 month matured Parmigiana Reggiano
  • Pinch of Piment d’Espelette (delicate flavoured chilly powder from Espelette in the Basque country)
  • 2 handfuls rocket
  • Juice of half a lemon
  • Salt and pepper to taste

 

Directions:     

  1. Preheat oven to 200 C degrees
  2. Wash and dry the rocket
  3. Strain the artichoke hearts and slice in half
  4. Grate the Comte cheese
  5. Beat up the eggs with salt and a pinch of Piment d’Espelette
  6. Pour into a non stick (or greased) oven proof frying pan
  7. Top with pieces of artichoke hearts
  8. Cook on a hot plate for a few minutes until base starts to set
  9. Sprinkle mixture with grated Comte cheese
  10. Place in hot oven and bake until cheese melted and egg has started to set on top
  11. Remove from pan and plate onto a flat platter
  12. Top with leaves of rocket
  13. Sprinkle lemon juice over the salad leaves, grate black pepper lightly over the top, sprinkle with salt
  14. Scatter grated parmigiano over top of the rocket
  15. Serve straight away

 

This light egg dish should be served hot with a glass of Duchessalia Blanc de Blancs, a light sparkling Italian wine made from white grapes, which pairs well the tartness of the artichoke hearts and lemon juice.

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             Bon Appétit!