For centuries Italian Catholics, like their Eastern Orthodox neighbors to the east, would abstain from animal derived foods during the Lenten season. For this reason, many Easter recipes, originally created to break the Lenten fast, were full of eggs, dairy, and meat. Frittate are Italian-Style omelets normally eaten at lunch or dinner in Italy. Through the middle of the 20th century, especially in Southern Italy, it was commonplace to eat them as the first meal after taking communion in church on Easter.

In modern times, despite your religious beliefs, frittata are a delicious and nutritious meal option that can be enjoyed any time of day. Since April is also National Brunch Month, and this recipe, full of seasonal artichokes, is the perfect way to bridge breakfast and lunch on the weekend or during the holiday.

Recipe from Olive Oil For Dummies by Amy Riolo and Dr. Simon Poole

Artichoke, Caramelized Onion, and Tomato-Basil Frittata
PREP TIME: 10 MIN COOK TIME: 20-25 MIN YIELD: 4 SERVINGS FOR MAIN, 6-8 SERVINGS AS AN APPETIZER
INGREDIENTS
* 1/4 cup Anfosso TUMAÌ Monocultivar Taggiasca,, or other good quality EVOO
* 1/2 medium yellow onion, cut into very thin slices
* 2 cups fresh or frozen, thawed artichoke hearts
* 1 large tomato or 2 Roma tomatoes, diced
* 1 cup basil leaves, hand torn
* 6 large organic eggs, beaten in a bowl until foamy
* 1/4 cup Pecorino Romano or Parmigiano-Reggiano cheese, grated
* 1 teaspoon unrefined sea salt or salt

DIRECTIONS
1. Preheat the oven to 350 degrees. Heat the oil in a large, wide, ovenproof skillet over medium-high heat.
2. Add the onion and sauté, stirring occasionally, until softened and golden, about 4 minutes. Add a few tablespoons of water to the pan, stir, and continue cooking, stirring often, until olives get very golden and tender, about 10 more minutes.
3, Add the artichokes, and stir to combine. Sauté them, until golden, approximately 5 minutes. Add the tomatoes, stir, and cook for another 4 minutes.
4.. Add the basil leaves, beaten eggs, cheese, and salt. Mix well and reduce heat to medium-low. Cook, undisturbed, for 4 to 5 minutes, or until the eggs are cooked through.
5. Finish off the frittata by putting the skillet in the oven until the frittata top is golden and the eggs are set. Cut into 4 pieces and serve.

TIP
The Taggiasca olives used in this single variety olive oil have been produced by the Anfosso family in Liguria for generations. This award-winning oil has aromas of vegetables and herbs while tasting like artichoke and green tomato on the palate which makes it the perfect combination for this dish. If serving for brunch, it pairs well with a Ligurian Vermentino wine.

NOTE
Serve this dish at brunch or by itself with bread, salad, and a cheese selection for a light dinner, or preceded by a vegetable- or legume-based soup at lunch. In addition to being served as a second course, it can be an appetizer or an item at a buffet.

VARY IT!
Frittate should be made with the best seasonal produce, so you can substitute what is in season.