ALWAYS A HIT ARTICHOKE FRITTATA
Yet another recipe I got from my mom. I'm not sure where she got it from but I love it! I recently took it to a baby shower and everyone was asking for the recipe.
Provided by run for your life
Categories Breakfast
Time 58m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook butter, oil and onion until soft in skillet.
- Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
- Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
- Spoon artichoke mixture over the bottom.
- Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese.
- Pour egg mixture over artichokes.
- Bake at 350 for 30 minutes.
- Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
- *You can double the recipe and use 9x13 baking dish.
Nutrition Facts : Calories 433.6, Fat 28.8, SaturatedFat 14.1, Cholesterol 332.6, Sodium 791.1, Carbohydrate 17.7, Fiber 9.1, Sugar 2.8, Protein 27.8
ARTICHOKE AND ONION FRITTATA
Steps:
- 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 : Calories 192 calories, Fat 13g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
BAKED ARTICHOKE FRITTATA
Couldn't be easier. This is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. It gets nice and puffy almost like a souffle which makes a beautiful presentation. I found this recipe in an old Sunset cook book. This is Florentine sytle cooking. Makes a great dinner or breakfast. You can sub jack cheese for the fontina also.
Provided by Mamablowfish
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook artichoke hearts according to package directions and drain well.
- Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
- Beat eggs with half and half, salt, pepper and nutmeg.
- Stir in fontina cheese and pour over artichokes.
- Bake uncovered in 350 oven for 30 minutes.
- Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
- Serve at once.
ARTICHOKE AND POTATO FRITTATA
This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
ARTICHOKE FRITTATA
Make and share this Artichoke Frittata recipe from Food.com.
Provided by Chocolatl
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Following directions on package, cook artichoke hearts until tender.
- Cut in half and set aside.
- Preheat broiler.
- In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
- In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
- Add cooked garlic and onion mixture and mix well.
- In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
- Add egg mixture.
- Reduce heat.
- Shake pan, cover and cook slowly for 10-15 minutes.
- Sprinkle top with remaining grated cheese.
- Place pan under broiler until puffed and golden brown.
- Shake pan to loosen frittata, and slip it onto a serving dish.
- Garnish with fresh basil leaves.
ARTICHOKE HEART FRITTATA
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
- Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
- Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
- Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKE & ONION FRITTATA
Make and share this Artichoke & Onion Frittata recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
- Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
- Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
- Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.
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5/5 (5)Total Time 30 minsCategory Main DishCalories 137 per serving
- 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*.
- 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.
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