Forktionary

Artichoke Frittata Recipe

This vibrant Artichoke Frittata, adapted from the Pampered Chef, is a taste of Italy on your plate! Marinated artichokes add a delightful tang to this classic egg dish, creating a flavor explosion in every bite. Perfect for a light lunch, elegant brunch, or a satisfying dinner for two or more.

Prep Time 15 mins
Cook Time 40 mins
Calories 303.5 kcal
Protein 41g
Rating 4.0 (1 Reviews)
Artichoke Frittata 71

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Frittata

  • 4 ounces Reduced Fat Cream Cheese, softened
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Fresh Coarse Ground Black Pepper, freshly ground
  • 4 large Eggs
  • 1 (14 ounce) can Marinated Artichoke Hearts, drained and chopped
  • 2 tablespoons Fresh Basil, chopped
  • 1/4 cup Fresh Parmesan Cheese, freshly grated
  • Roasted Red Pepper Sauce (optional, made from components below)
  • 1 teaspoon Olive Oil
  • 1/2 small Onion, chopped
  • 1 (7 ounce) jar Roasted Red Pepper, drained
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Balsamic Vinegar
  • 2 tablespoons Water
  • Cooking Spray, for skillet

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How to Make Artichoke Frittata

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine softened cream cheese, minced garlic, and black pepper. Whisk until smooth.
  3. Whisk in eggs one at a time until fully incorporated.
  4. Stir in the chopped artichoke hearts and 1 tablespoon of chopped basil.
  5. Heat an 8-inch oven-safe skillet over medium heat. Lightly spray with cooking spray.
  6. Pour the egg mixture into the hot skillet.
  7. Cook for 2 minutes, stirring occasionally, until the edges begin to set.
  8. Transfer the skillet to the preheated oven.
  9. Bake for 12-14 minutes, or until the egg mixture is set in the center.
  10. Remove from oven and sprinkle with Parmesan cheese and the remaining 1 tablespoon of basil.
  11. Let cool slightly before cutting into wedges using a spatula.
  12. Serve immediately. (Optional: Serve with roasted red pepper sauce)
  13. **Roasted Red Pepper Sauce:**
  14. Heat olive oil in a small saucepan over medium heat.
  15. Add chopped onion and cook until softened, about 3 minutes.
  16. Stir in the roasted red pepper, tomato paste, balsamic vinegar, and water.
  17. Transfer the mixture to a blender or food processor and blend until smooth.
  18. Return the sauce to the saucepan and heat over low heat until warmed through.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

15g

Fat

40g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Italian Mediterranean Healthy Vegetarian Gluten Free Keto Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Omelets And Frittatas Breakfast Eggs Dairy Vegetables Easy Cheese Eggs Dietary Low Carb Low In Something Number Of Servings 3 Steps Or Less