Artichoke frittata recipe

Artichoke Frittata recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This artichoke frittata recipe is a delightful and flavorful dish that combines the creaminess of eggs with the earthy taste of artichokes. The recipe is easy to follow and requires only a handful of ingredients, making it perfect for a quick and satisfying meal. With its rich texture and savory flavors, this frittata is sure to please both vegetarians and non-vegetarians alike.

Keywords: artichoke frittata, recipe, eggs, flavorful, vegetarian.

Artichoke frittata recipe details

Artichoke frittata recipe, recipe Rating: 4.6
Number of votes:104

Ingredients:

16 ounces frozen artichoke hearts

1 chopped onion

6 eggs

1 Tablespoon Worcestershire sauce

2 teaspoons Coleman’smustard

1 teaspoon seasoning salt

1-1/4 cups half & half

2 broken-up English muffins

1/2 pound grated Monterey Jack cheese

1/4 cup Italian bread crumbs

1/4 cup Parmesan cheese

Instructions:

Defrost artichoke hearts. Chop in blender or food processor. Butter an 8- or 9-inch square pan. Spread with artichokes. Saute onions in a little butter and spread over artichokes. Blend half & half with eggs and seasonings. Pour half over artichokes and blend the English muffins into the other half of egg mixture until smooth. Pour that over artichokes and add grated Monterey Jack cheese. Sprinkle bread crumbs and the Parmesan cheese over that. You may also sprinkle with paprika and chopped parsley as desired. Bake 45 minutes to an hour, or until the center is set, in a 350-degree oven. Cool slightly and cut into squares. This may also be baked in individual ramekins.

Serves: 12