Artichoke & Onion Frittata is a savory dish that combines the rich flavors of artichoke hearts and caramelized onions in a fluffy, egg-based masterpiece that is sure to satisfy everyone at the table. The beauty of this frittata lies in its simplicity.
With just a handful of ingredients and minimal preparation time, you can create a stunning meal that looks like it came straight from a gourmet kitchen. Whether you’re hosting a special brunch or looking for a quick and easy dinner solution, this frittata is the perfect choice.
Elevating Frozen Artichokes to New Heights
One of the secrets to this frittata’s success is the use of frozen artichoke hearts. While fresh artichokes can be time-consuming to prepare, their frozen counterparts offer the same delightful flavor and texture without the hassle.
Simply thaw the artichokes, drain them well, and they’re ready to be incorporated into your frittata.
By using frozen artichokes, you can enjoy this Mediterranean-inspired dish year-round, regardless of the season. The artichokes’ subtle sweetness and tender texture pair beautifully with the caramelized onions, creating a harmonious blend of flavors that will have your taste buds singing.
A Blank Canvas for Culinary Creativity
Another appealing aspect of the Artichoke & Onion Frittata is its versatility. The basic recipe serves as a foundation upon which you can build and customize to your liking. Feel free to experiment with different cheeses, herbs, or even additional vegetables to make the dish your own.
For a tangy twist, try crumbling some goat cheese over the top of the frittata before baking. The creamy, slightly tart flavor of the goat cheese complements the artichokes and onions perfectly.
If you’re in the mood for a bit of green, consider adding a handful of fresh spinach or kale to the mix for an extra nutrient boost.
A Crowd-Pleasing Entrée for Any Occasion
Whether you’re catering to a group of vegetarians or simply looking to incorporate more meatless meals into your diet, this Artichoke & Onion Frittata is sure to be a hit. Its attractive presentation and irresistible aroma will draw everyone to the table, while its satisfying flavors will keep them coming back for more.
This frittata is also an excellent choice for those following a gluten-free or low-carb lifestyle.
With eggs as the primary ingredient, it’s naturally gluten-free and packed with protein to keep you feeling full and energized throughout the day. Plus, the absence of a crust means fewer carbohydrates, making it a guilt-free indulgence.
Artichoke & Onion Frittata
Ingredients
- 1 package frozen artichoke hearts
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 garlic clove minced
- 1/4 tsp 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
- (Optional): minced chives
Instructions
- Begin by cooking the frozen artichoke hearts according to the package instructions. Once cooked, drain the artichokes thoroughly and set them aside to cool slightly. When they are cool enough to handle, coarsely chop the artichokes and set them aside.
- Preheat your oven to 350°F and position a rack in the middle of the oven.
- In a large skillet, melt the butter and olive oil together over medium-high heat. Add the finely chopped onion to the skillet and cook, stirring frequently, until the onion becomes tender and translucent, about 5-7 minutes. Add the minced garlic to the skillet and continue to cook for an additional minute until fragrant. Stir in the dried oregano and the chopped artichokes, then remove the skillet from the heat.
- Grease an 11×7-inch baking dish with butter or cooking spray. Sprinkle 1/4 cup of the shredded Monterey Jack cheese evenly over the bottom of the greased baking dish. Top the cheese with the artichoke and onion mixture, spreading it out evenly.
- In a large mixing bowl, whisk together the eggs, milk, salt, white pepper, and ground nutmeg until well combined and slightly frothy. Stir in the shredded Monterey Jack cheese and another 1/4 cup of the cheese until evenly distributed.
- Pour the egg mixture over the artichoke and onion mixture into the baking dish, ensuring that it is evenly distributed.
- Place the baking dish in the preheated oven and bake, uncovered, for 30 minutes. After 30 minutes, remove the dish from the oven and sprinkle the remaining 1/4 cup of Monterey Jack cheese over the top of the frittata. Return the dish to the oven and continue baking for an additional 6-8 minutes, or until a knife inserted into the center of the frittata comes out clean.
- Remove the frittata from the oven and let it cool for a few minutes before slicing and serving. If desired, garnish with minced fresh chives before serving.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.