Baked Artichoke Frittata Recipes

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

ARTICHOKE HEART FRITTATA

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.

BAKED VEGETABLE FRITTATA

Steps:

• Preheat oven to 220°C/430°F (200°C fan).
• Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
• Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
• Lower oven to 180°C/350°F (160°C fan).
• Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
• Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
• Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
• Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
• Bake: Bake 40 minutes until centre is just set.
• Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
• Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

ARTICHOKE FRITTATA

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.

ARTICHOKE AND MUSHROOM FRITTATA

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.

BAKED ARTICHOKE FRITTATA

Steps:

• Cook artichoke hearts according to package directions and drain well.
• Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
• Beat eggs with half and half, salt, pepper and nutmeg.
• Stir in fontina cheese and pour over artichokes.
• Bake uncovered in 350 oven for 30 minutes.
• Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
• Serve at once.

ARTICHOKE AND ONION FRITTATA

Steps:

• Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.

EASY OVEN BAKED FRITTATA

Steps:

• Pre-heat oven to 350F (180C).
• In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
• While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
• Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!

ALWAYS A HIT ARTICHOKE FRITTATA

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.

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

Steps:

• Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
• Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
• Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
• Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
• In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
• Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
• Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

BASIC BAKED FRITTATA RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here's a photo that demonstrates how to line the square dish).
• In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings.
• Pour the mixture into the springform pan or baking dish.
• Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.