Potato And Artichoke Frittata Recipes

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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 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.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

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

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

POTATO AND ARTICHOKE FRITTATA



Potato and Artichoke Frittata image

All the flavor with little points for your Weight Watchers plan. Great for breakfast, brunch or lunch.

Provided by dayla

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1 1/2 cups drained rinsed canned artichoke hearts, cut into wedges
3 scallions, sliced
3/4 teaspoon Italian herb seasoning
2 small red potatoes, cooked and thinly sliced

Steps:

  • Preheat the oven to 375.
  • In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
  • In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
  • Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
  • Stir in the potatoes.
  • Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
  • Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
  • Invert and cut into wedges.
  • Only 3 points per serving.

Nutrition Facts : Calories 176, Fat 5.7, SaturatedFat 2.6, Cholesterol 113.4, Sodium 447.7, Carbohydrate 21.9, Fiber 5.2, Sugar 2.2, Protein 10.8

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