Artichoke & Parmesan Frittata

Artichoke & Parmesan Frittata

1 Review
From: EatingWell Magazine, March/April 1997

This 20-minute frittata combines convenient frozen artichokes and Parmesan cheese. To add another savory layer, throw in a few tablespoons of chopped oil-cured olives. Serve with a salad and some crusty bread for a nice lunch or light supper.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 large eggs
  • 2 large egg whites
  • ½ cup freshly grated Parmesan cheese, divided
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chopped frozen artichoke hearts, thawed, or canned, rinsed


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  1. Position oven rack in upper third of oven; preheat broiler.
  2. Lightly beat eggs and egg whites together in a bowl. Stir in ¼ cup Parmesan, parsley, salt and pepper; set aside.
  3. Heat oil in a large broiler-safe nonstick skillet (see Tip) over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes.
  4. Spread artichoke mixture evenly over bottom of skillet. Pour the reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes.
  5. Sprinkle remaining ¼ cup Parmesan over frittata. Place the pan under the broiler. Broil until the top is set and turning golden brown, about 2 minutes. Loosen the frittata and slide it onto a serving platter. Serve immediately.
  • Tip: Conventional nonstick cookware should not be used over high heat or under the broiler because the nonstick coating may break down and release potentially toxic fumes. There are several choices of nonstick cookware—marketed under names like “green cookware” or “eco-friendly cookware”—that are made with a high-heat-safe nonstick coating. When cooking under a broiler or over high heat, be sure your pan is rated for high temperatures. A cast-iron skillet is a good alternative to nonstick skillets.

Nutrition information

  • Per serving: 163 calories; 9 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 12 g protein; 113 mcg folate; 148 mg cholesterol; 1 g sugars; 0 g added sugars; 489 IU vitamin A; 7 mg vitamin C; 131 mg calcium; 1 mg iron; 441 mg sodium; 313 mg potassium
  • Nutrition Bonus: Folate (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ medium-fat meat

Reviews 1

December 11, 2012
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By: EatingWell User
Delish Yummo! Made this tonight; doubled recipe. Used 2 cans of quartered artichoke hearts. Didn't have any onion on hand. Used onion powder instead and garlic powder. Baked in oven and baked up quickly. Pros: Wonderful flavor!! Cons: Didn't make in skillet
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