Artichoke and Onion Frittata Recipe

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Artichoke and Onion Frittata Recipe

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The combination of fresh flavors make this pretty egg bake a great entree for a special occasion brunch or light luncheon. Just add homemade sausage patties and strawberry-topped bruschetta to make it a complete meal. —Joyce Moynihan, Lakeville, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 package (8 ounces) frozen artichoke hearts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 3/4 cup shredded Parmesan cheese, divided
  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded Monterey Jack cheese
  • Minced chives, optional

Directions

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 6-8 minutes longer or until a knife inserted in the center comes out clean. If desired, sprinkle with minced chives. Yield: 8 servings.
Originally published as Double Cheese Artichoke Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p188

  • 1 package (8 ounces) frozen artichoke hearts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 3/4 cup shredded Parmesan cheese, divided
  • 6 large eggs
  • 1/2 cup 2% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded Monterey Jack cheese
  • Minced chives, optional
  1. Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°.
  2. 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.
  3. Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture.
  4. 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.
  5. Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake 6-8 minutes longer or until a knife inserted in the center comes out clean. If desired, sprinkle with minced chives. Yield: 8 servings.
Originally published as Double Cheese Artichoke Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p188

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