Califonia Bountiful
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Artichoke frittata

Artichoke frittata


1/2 cup chopped onion
2 cloves garlic, minced
2 tbsp. olive oil
4 cups cooked artichoke hearts
6 eggs
2 tbsp. milk
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Perfect for any meal of the day, this frittata also can be served in small squares as an appetizer or enjoyed reheated the next day.


In an ovenproof skillet, sauté onion and garlic in olive oil until soft. Add artichoke hearts. In a medium bowl, beat eggs with milk, Parmesan cheese, salt and pepper. Add to artichoke mixture. Lower heat and cook eggs until set around edges. Gently lift edges to let uncooked egg run down under the bottom. Continue cooking until eggs have almost set on top. To brown top, place under a preheated broiler for 20 to 30 seconds.

Serves 4