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Artichoke and Onion Frittata

Fresh flavors make this pretty egg bake a great entree for a special occasion brunch or light luncheon. —Joyce Moynihan, Lakeville, Minnesota
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
1 piece: 192 calories, 13g fat (7g saturated fat), 163mg cholesterol, 373mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 13g protein.

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