Easy Artichoke Frittata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
137 kcal
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Course
Main Course
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Cuisine
Italian
Easy Artichoke Frittata Recipe
Description
The Easy Artichoke Frittata Recipe features whole artichokes preserved under oil, thinly sliced and sautéed with olive oil, salt, and oregano on low to medium heat until warmed through. Using preserved artichokes cuts down cooking time and adds a mild, briny flavor. Once the artichokes are heated, beaten eggs are stirred in and cooked slowly to set the base. The frittata is gently lifted during cooking to prevent sticking, and once the bottom is set and the top still slightly runny, it is flipped carefully using a plate. Additional olive oil is added before flipping back into the pan to cook the other side until fully set.
The frittata is tender with a soft interior and has subtle herbal notes from oregano and richness from olive oil. This preparation allows for a simple yet flavorful egg-based dish that can be served warm for breakfast, brunch, or light dinner. The method is designed to ensure even cooking and prevent sticking despite the absence of a conventional oven step.
Ingredients
- 3 artichokes whole, under oil, drained and thinly sliced
- 2-3 tablespoons olive oil divided
- 1-2 pinches salt
- 1/2 teaspoon oregano
- 6 large egg well beaten
*or frozen or cleaned fresh artichokes
Instructions
- In an 8 1/2 inch (22 centimeter) frying pan (the best non stick you have) add 2 tablespoons of olive oil, the sliced artichokes, salt and oregano, stirring occasionally, over low/medium heat cook 1-2 minutes, just to warm them up*.
*if using fresh or frozen, then add 1/4 cup of water and cook half covered until tender and water has evaporated.
- Them add the beaten eggs and with a wooden spoon or spatula mix the eggs with artichokes to combine. Continue cooking on low for approximately 5-10 minutes until cooked on the bottom, the top will still be a little eggy and uncooked (move the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the dish.
- Drizzle a tablespoon of olive oil onto the frying pan and flip the frittata back into the frying pan, cook for approximately another 5-10 minutes until completely cooked through. Serve immediately or serve at room temperature. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 186mg | 62% |
| Sodium | 217mg | 9% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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