Fritata
A savory frittata packed with marinated artichokes, cheese, and herbs, perfect for brunch or a light lunch, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Drain juice from one artichoke jar into a frying pan.
- Chop both jars of artichokes and set aside.
- Sauté onion and garlic in the frying pan with the marinade.
- Beat eggs in a bowl.
- Add bread crumbs, salt, pepper, oregano, and Tabasco to the eggs and mix well.
- Stir in shredded Cheddar cheese, chopped parsley, and chopped artichokes.
- Pour the egg mixture into the sautéed onion and garlic.
- Transfer everything to a greased 7 x 11-inch baking dish.
- Bake at 325°F (160°C) for 30 minutes until set and golden.
Tips & Substitutions
For added flavor, consider substituting the Cheddar cheese with feta or goat cheese. If you prefer a lighter version, you can use egg whites instead of whole eggs. Make sure to sauté the onion and garlic until they're translucent for a sweeter taste. For a twist, try adding vegetables like spinach or bell peppers, similar to a Spinach Omelet.
Serving Suggestions
This frittata is perfect for brunch and pairs beautifully with a fresh salad or sliced avocado. For a heartier meal, serve it alongside roasted potatoes or crusty bread. It also makes a great make-ahead breakfast option, similar to an Asparagus Egg Casserole, that can be enjoyed throughout the week.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Fritata contains roughly 1212 calories, with 39g protein, 250g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (288% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2140mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh artichokes instead of marinated ones?
Yes, you can use fresh artichokes, but you'll need to cook and marinate them beforehand to achieve the same flavor. Simply steam or boil them, then toss with olive oil, lemon juice, and your favorite herbs.
How do I know when the frittata is done baking?
The frittata is done when the edges are set and the center is slightly jiggly but not liquid. It should be golden on top and a toothpick inserted into the center should come out clean.
Can I make this recipe ahead of time?
Absolutely! You can prepare the frittata the night before and refrigerate it before baking. Just cover it tightly with plastic wrap. Bake it in the morning for a delicious, easy breakfast, or serve it at room temperature for brunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).