Artichoke Heart Frittata Recipes

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ARTICHOKE AND POTATO FRITTATA



Artichoke and Potato Frittata image

This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup finely chopped red onion
1 garlic clove, minced
2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
8 large eggs
1/4 cup 2% milk
2 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/4 cup crumbled goat cheese, divided
2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

ARTICHOKE HEART FRITTATA



Artichoke Heart Frittata image

You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four to six

Number Of Ingredients 9

1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt
freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino

Steps:

  • If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
  • Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
  • Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
  • Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
  • Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams

ARTICHOKE FRITTATA



Artichoke Frittata image

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Provided by Jo Bice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g

ARTICHOKE AND MUSHROOM FRITTATA



Artichoke and Mushroom Frittata image

Provided by Molly Stevens

Categories     Mushroom     Breakfast     Brunch     Broil     Sauté     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Mother's Day     Artichoke     Spring     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 to 8 appetizer or 4 main-course servings

Number Of Ingredients 6

4 tablespoons extra-virgin olive oil, divided
8 baby artichokes, trimmed, halved
2 garlic cloves, chopped
6 large eggs
4 tablespoons coarsely grated sharp cheddar cheese, divided
4 ounces fresh crimini (baby bella) mushrooms, thinly sliced

Steps:

  • Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
  • Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
  • Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

ALWAYS A HIT ARTICHOKE FRITTATA



Always a Hit Artichoke Frittata image

Yet another recipe I got from my mom. I'm not sure where she got it from but I love it! I recently took it to a baby shower and everyone was asking for the recipe.

Provided by run for your life

Categories     Breakfast

Time 58m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 13

1 (14 ounce) can artichoke hearts, quartered, drained (or 1 pkg of frozen artichoke hearts)
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon oregano
1 garlic clove
3/4 cup parmesan cheese
6 large eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 cup monterey jack cheese

Steps:

  • Cook butter, oil and onion until soft in skillet.
  • Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
  • Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
  • Spoon artichoke mixture over the bottom.
  • Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese.
  • Pour egg mixture over artichokes.
  • Bake at 350 for 30 minutes.
  • Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
  • *You can double the recipe and use 9x13 baking dish.

Nutrition Facts : Calories 433.6, Fat 28.8, SaturatedFat 14.1, Cholesterol 332.6, Sodium 791.1, Carbohydrate 17.7, Fiber 9.1, Sugar 2.8, Protein 27.8

ARTICHOKE FRITTATA



Artichoke Frittata image

Make and share this Artichoke Frittata recipe from Food.com.

Provided by Chocolatl

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 -10 frozen artichoke hearts, drained
2 garlic cloves, minced
1 medium onion, cut in crescents
3 tablespoons olive oil
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup mozzarella cheese, shredded
1/2 cup grated parmesan cheese
fresh basil leaf (to garnish)

Steps:

  • Following directions on package, cook artichoke hearts until tender.
  • Cut in half and set aside.
  • Preheat broiler.
  • In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
  • In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
  • Add cooked garlic and onion mixture and mix well.
  • In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
  • Add egg mixture.
  • Reduce heat.
  • Shake pan, cover and cook slowly for 10-15 minutes.
  • Sprinkle top with remaining grated cheese.
  • Place pan under broiler until puffed and golden brown.
  • Shake pan to loosen frittata, and slip it onto a serving dish.
  • Garnish with fresh basil leaves.

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