Dinner

Frittedda with Scallion Crostini

Name: Frittedda with Scallion Crostini
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound fresh medium asparagus; 12 baby artichokes, stems on; 2 scallions and 4 slices country bread, toasted; 1/4 cup extra virgin olive oil plus 2 tablespoons; 11/2 pounds fresh fava beans; 1 bulb fennel tops removed and set aside; 12 leaves fresh mint; Juice and zest of 1 lemon; 1 pound sweet peas; 2 slices Prosciutto

6 October 2026

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Total Time45 Mins

Serves4

Per Serving$6.23

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Frittedda with Scallion Crostini might be just the main course you are searching for. One serving contains 1109 calories, 68g of protein, and 19g of fat. This recipe serves 4. For $6.23 per serving, this recipe covers 61% of your daily requirements of vitamins and minerals.

Dairy Free European Mediterranean Italian Lunch Healthy Onions Beans

Method:

1
Trim the artichokes of tough outer leaves, peel the stems and cut in half. Soak chokes in cool acidulated water. Shell the favas both ways and set aside. Trim the hard ends of the asparagus and cut into 2 inch pieces on the bias. Shell peas and set aside.
2
Cut the fennel bulb in half and slice into fine julienne.
3
Cut the Prosciutto into fine julienne and set aside.
4
In a 12 to 14 inch saute pan, heat the olive oil, Prosciutto and fennel over medium heat. Cook 1 minute and add drained artichokes. Cook 10 minutes until starting to soften and add favas, asparagus and peas.
5
Add 1/2 cup water, cover and simmer 20 minutes. Uncover, add mint, lemon juice, zest and fennel tops. Grill bread and brush with remaining 2 tablespoons extra virgin olive oil.
6
Sprinkle with scallions and serve over frittedda.
7
Serve hot or cold.