Breakfast and Brunch

Irresistible Artichoke Frittata: A Mouthwatering

This artichoke frittata is rich and delicious. It’s easy to make and can be served warm or cool.

Recipe Details

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
12
Yield:
12 pieces

Ingredients

  • 1(12 ounce) jarmarinated artichoke hearts

  • 1bunchgreen onions, chopped

  • 1poundsharp Cheddar cheese, grated

  • 9largeeggs, beaten

  • 14saltine crackers, crumbled

  • ½cupchopped fresh parsley

  • 2clovesgarlic, minced (Optional)

  • 1dashhot pepper sauce (such as Tabasco®)

  • salt and ground black pepper to taste

Cooking Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Drain artichoke hearts and reserve 3 tablespoons liquid. Chop artichoke hearts and set aside.

  2. Heat 3 tablespoons reserved liquid in a large skillet over medium heat. Add green onions; cook and stir until wilted, 2 to 3 minutes.

  3. Transfer green onions to a mixing bowl. Stir in artichoke hearts, Cheddar, eggs, crackers, parsley, garlic, hot sauce, salt, and pepper until well combined. Pour into a 9×13-inch baking dish.

  4. Bake in the preheated oven until the center is puffy and no longer moist, about 40 minutes. Cool slightly before cutting into 12 squares.

Tips

You can use grated low-fat cheese and the frittata will be just as tasty and less greasy. Dried parsley works too.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe12
Calories265
% Daily Value *
Total Fat
19g 		25%
Saturated Fat
9g 		47%
Cholesterol
144mg 		48%
Sodium
459mg 		20%
Total Carbohydrate
9g 		3%
Dietary Fiber
2g 		6%
Total Sugars
1g
Protein
15g
Vitamin C
14mg 		68%
Calcium
320mg 		25%
Iron
1mg 		7%
Potassium
162mg 		3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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