Baked Artichoke Frittata Recipe

Ingredients for Baked Artichoke Frittata

• Frozen Artichoke Hearts
• 6 large eggs
• 1/2 cup (120ml) heavy cream or half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Ground Nutmeg
• 1 cup (100g) shredded fontina cheese (or Monterey Jack)
• Parmesan Cheese

How to Make Baked Artichoke Frittata

1. Preheat oven to 350°F (175°C).
2. Cook 14 ounces (397g) of artichoke hearts according to package directions. Drain very well and set aside.
3. Grease a 1 1/2-2 quart shallow baking dish or four 1 1/2 cup ramekins.
4. Evenly distribute the cooked artichoke hearts in the prepared baking dish(es).
5. In a large bowl, whisk together 6 large eggs, 1/2 cup (120ml) heavy cream or half-and-half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg.
6. Stir in 1 cup (100g) shredded fontina cheese (or Monterey Jack).
7. Pour the egg mixture evenly over the artichokes.
8. Bake uncovered for 30 minutes.
9. Sprinkle evenly with 1/4 cup (30g) grated Parmesan cheese.
10. Return to the oven and bake for another 5-8 minutes, or until the frittata is puffed and lightly golden brown.
11. Let cool slightly before serving. Enjoy!