BAKED ARTICHOKE FRITTATA
Couldn't be easier. This is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. It gets nice and puffy almost like a souffle which makes a beautiful presentation. I found this recipe in an old Sunset cook book. This is Florentine sytle cooking. Makes a great dinner or breakfast. You can sub jack cheese for the fontina also.
Provided by Mamablowfish
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook artichoke hearts according to package directions and drain well.
- Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
- Beat eggs with half and half, salt, pepper and nutmeg.
- Stir in fontina cheese and pour over artichokes.
- Bake uncovered in 350 oven for 30 minutes.
- Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
- Serve at once.
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Mikey T
[email protected]This frittata is a must-try for any artichoke lover.
Md Robiwul
[email protected]I've made this frittata several times now, and it's always a hit. It's a great way to impress your friends and family with your culinary skills.
Yvette Ortiz
[email protected]This frittata is perfect for a brunch party. It's easy to make and can be served warm or at room temperature.
Stevie Lockett
[email protected]I love the pop of color that the artichokes and sun-dried tomatoes add to this frittata. It's a beautiful dish that's also delicious.
Emecheta Priscillia
[email protected]This frittata is a great way to use up leftover roasted vegetables.
Ahsan Babar
[email protected]I'm always looking for new and creative ways to cook artichokes. This frittata is a great option. It's a delicious and easy way to enjoy this healthy vegetable.
VIVIAN Fred
[email protected]This frittata is so versatile. I've added different veggies and cheeses, and it always turns out great.
Sharmella Sharmella
[email protected]I love that this frittata can be made ahead of time. It's perfect for busy weeknights or for when I'm entertaining guests. I usually make it the night before and then just reheat it in the morning.
Anita Kemp
[email protected]Yum! This frittata is going to be a regular in my meal prep rotation.
ELIZONDO FAMILY
[email protected]This frittata is a great way to get your daily dose of veggies. It's also a great source of protein and healthy fats. I feel good about serving this to my family.
Imran Bhati
[email protected]Easy peasy! Even my kids can make this.
Google Sucks
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The combination of artichokes, sun-dried tomatoes, and cheese is simply irresistible. I'll definitely be making this again.
Felizarda Amido
[email protected]5 stars! This frittata is a keeper.
Bismillah khan mughal
[email protected]This frittata is a great way to use up leftover artichokes and sun-dried tomatoes. It's also a great dish to serve for brunch or lunch. I like to add a side of fresh fruit or a green salad.
Kevin Teddy
[email protected]Perfect for a quick and easy weeknight dinner. My picky kids even loved it!
Maryann Martinez
[email protected]I've been looking for a healthy and satisfying breakfast option, and this frittata fits the bill perfectly. It's packed with veggies and protein, and it's so easy to make. I love that I can prep it the night before and just pop it in the oven in the
Ntando Nhlanhla
[email protected]Delicious and easy to make! Will definitely be a regular in my breakfast rotation.
Sonjukta Dad
[email protected]This frittata was an absolute delight! The artichokes and sun-dried tomatoes added such a vibrant flavor, while the cheese and eggs brought it all together perfectly. It was a hit with my family and friends, and I'll definitely be making it again soo