Best 5 Artichoke And Onion Frittata Recipes

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**Savor the Delightful Symphony of Artichoke and Onion Frittata: A Culinary Journey Through 3 Exquisite Recipes**

Embark on a culinary expedition with our trio of artichoke and onion frittata recipes, a symphony of flavors that will tantalize your taste buds. These frittatas, rooted in Italian tradition, blend the earthy notes of artichokes with the savory sweetness of onions, resulting in a delectable dish perfect for any occasion. From a classic rendition to one featuring sun-dried tomatoes and another bursting with goat cheese, these recipes offer a range of culinary experiences that cater to diverse preferences. Prepare to indulge in a delightful journey of textures and flavors as we unveil the secrets behind each frittata, transforming simple ingredients into an extraordinary culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE FRITTATA



Artichoke Frittata image

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Provided by Jo Bice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g

ARTICHOKE AND ONION FRITTATA



Artichoke and Onion Frittata image

Fresh flavors make this pretty egg bake a delightful entree for a special occasion brunch or light luncheon. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

1 package (8 ounces) frozen artichoke hearts
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried oregano
3/4 cup shredded Parmesan cheese, divided
6 large eggs
1/2 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 cup shredded Monterey Jack cheese
Minced chives, optional

Steps:

  • Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.

Nutrition Facts : Calories 192 calories, Fat 13g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.

ARTICHOKE AND POTATO FRITTATA



Artichoke and Potato Frittata image

This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 servings.

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup finely chopped red onion
1 garlic clove, minced
2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
8 large eggs
1/4 cup 2% milk
2 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/4 cup crumbled goat cheese, divided
2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.

Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

ARTICHOKE & ONION FRITTATA



Artichoke & Onion Frittata image

Make and share this Artichoke & Onion Frittata recipe from Food.com.

Provided by Sonya01

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 small brown onion, halved, thinly sliced crossways
1 (170 g) jar marinated artichoke hearts, drained
6 eggs
1 garlic clove, crushed
salt & freshly ground black pepper
2 tablespoons fresh continental fresh parsley leaves

Steps:

  • Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
  • Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
  • Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
  • Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.

ARTICHOKE HEART FRITTATA



Artichoke Heart Frittata image

You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four to six

Number Of Ingredients 9

1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt
freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino

Steps:

  • If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
  • Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
  • Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
  • Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
  • Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose fresh artichokes: Look for artichokes with tight leaves and no signs of bruising or wilting.
  • Trim the artichokes properly: Cut off the stem and the top third of the leaves. Then, use a spoon to scoop out the fuzzy choke from the center.
  • Slice the artichokes thinly: This will help them cook evenly.
  • Use a non-stick skillet: This will prevent the frittata from sticking.
  • Cook the frittata over medium heat: This will help it cook evenly without burning.
  • Do not overcook the frittata: It should be cooked through, but still slightly runny in the center.
  • Serve the frittata warm or at room temperature: It is delicious either way.

Conclusion:

The artichoke and onion frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is a great way to use up leftover artichokes. With its simple ingredients and straightforward instructions, this frittata is a great option for home cooks of all levels. So next time you are looking for a quick and tasty meal, give this artichoke and onion frittata a try.

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