Best Artichoke And Potato Frittata Recipes

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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.

POTATO AND ARTICHOKE FRITTATA



Potato and Artichoke Frittata image

All the flavor with little points for your Weight Watchers plan. Great for breakfast, brunch or lunch.

Provided by dayla

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1 1/2 cups drained rinsed canned artichoke hearts, cut into wedges
3 scallions, sliced
3/4 teaspoon Italian herb seasoning
2 small red potatoes, cooked and thinly sliced

Steps:

  • Preheat the oven to 375.
  • In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
  • In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
  • Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
  • Stir in the potatoes.
  • Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
  • Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
  • Invert and cut into wedges.
  • Only 3 points per serving.

Nutrition Facts : Calories 176, Fat 5.7, SaturatedFat 2.6, Cholesterol 113.4, Sodium 447.7, Carbohydrate 21.9, Fiber 5.2, Sugar 2.2, Protein 10.8

ARTICHOKE AND POTATO FRITTATA



ARTICHOKE AND POTATO FRITTATA image

Categories     Breakfast     Vegetarian

Yield 1 or 2 portions

Number Of Ingredients 10

1/2 cup (6-8) artichoke hearts (thawed if frozen), drained.
2 T olive oil
1 small paper, cooked and cubed.
1 t fresh rosemary leaves
Salt and freshly ground pepper to taste
3 eggs
1/4 t salt
2 T shredded fresh mozzerella cheese
1 T freshly grated Parmesan cheese
Chopped frish Italian parsley, for garnish.

Steps:

  • 1. Bring a small saucepan of lightly salted water to a boil, and add the artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse, drain and pat dry. Set them aside. 2. Heat 1 T of the oil in a 10-inch flameproof skillet (preferably nonstick). Add the potato and rosemary and saute until golden and crisp - about 3 minutes. Add the artichoke hearts and saute until golden, about 2 minutes. Sprinkle with a pinch of salt and pepper and set aside. 3. Preheat the boiler. 4. Lighly beat the eggs with the 1/4 t salt and pepper to taste. Heat the remaining 1 T oil in the same skillet. Pour in the eggs and cook over medium-low heat stirring lighly just until the bottom is set, 3 to 4 minutes. The top shuld still be wet. Add the artichokes and potatoes; sprinkle wih the cheeses. Place the skillet under the broiler and cook until the frittata is golden and sizzling, about 2 minutes. Sprinkle with parsely and serve immeidately.

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Artichoke and potato frittata is a scrumptious dish that combines the creamy and buttery taste of potatoes with the tangy and flavorful artichoke hearts. This dish is a perfect choice for breakfast, brunch, or even as a light dinner meal.

What is a frittata?

A frittata is a type of Italian omelet that is typically thicker and heartier than a traditional French omelet. It is an egg-based dish that is made by cooking vegetables, meats, or cheese in a skillet with whisked eggs until the mixture sets, and then transferring the skillet to an oven to finish cooking.
Ingredients
To make a delicious artichoke and potato frittata, you will need the following ingredients:
  • 6 large eggs
  • 1/2 cup of heavy cream
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of paprika
  • 1/4 cup of grated Parmesan cheese
  • 1 cup of diced potatoes
  • 1/2 cup of diced artichoke hearts
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
Instructions
Here are the steps to make a perfect artichoke and potato frittata:
  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, onion powder, paprika, and grated Parmesan cheese. Set aside.
  3. In a large cast-iron skillet, heat the olive oil and butter over medium-high heat.
  4. Add the diced potatoes and stir for about 5-7 minutes until they are slightly browned and tender.
  5. Add the diced artichoke hearts and continue cooking for an additional 2-3 minutes.
  6. Spread the potatoes and artichokes evenly across the skillet.
  7. Pour the egg mixture over the potatoes and artichokes.
  8. Cook for 2-3 minutes over medium heat until the edges start to set.
  9. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and cooked through.
  10. Remove the skillet from the oven and let it cool for 5 minutes before serving.

Conclusion

Artichoke and potato frittata is a delicious and easy-to-make dish that is perfect for any time of the day. This tasty recipe combines the best of both worlds with the creamy texture of potatoes and the tangy flavor of artichoke hearts. Whether you’re looking for a hearty breakfast, a light lunch, or a tasty dinner, this recipe is sure to satisfy your taste buds. So, why not give it a try and impress your family and friends with your culinary skills?

Tips for Making Artichoke and Potato Frittata Recipes

If you're looking for a tasty and nutritious meal that's also easy to make, then look no further than artichoke and potato frittatas. These delicious dishes are perfect for breakfast, lunch, or dinner, and they're incredibly versatile. Whether you're a seasoned chef or a novice cook, you can create a mouth-watering frittata with just a few basic ingredients and some simple techniques. Here are some valuable tips to help you make the best artichoke and potato frittatas possible.
1. Choose the Right Ingredients
The quality of the ingredients you use will have a big impact on the flavor and texture of your frittata. When it comes to artichokes and potatoes, it's important to choose fresh and high-quality produce. Look for firm and plump artichokes that are free of blemishes or mold. You can use canned or frozen artichokes, but fresh ones will give your frittata a noticeably better taste. For potatoes, choose a variety that's firm and doesn't disintegrate easily when cooked, such as white, red, or Yukon Gold potatoes. Be sure to scrub them well and remove any eyes or blemishes before slicing them into thin rounds or cubes.
2. Cook the Potatoes and Artichokes Properly
To ensure that your frittata has the right texture and consistency, it's important to cook the potatoes and artichokes properly. Depending on the recipe, you may be instructed to boil, bake, sauté, or steam them. Whatever method you choose, make sure that the vegetables are cooked through but not mushy. Overcooked artichokes or potatoes can make your frittata soggy or watery.
3. Use the Right Pan
The pan you use for making frittatas can make a big difference in the final result. A non-stick skillet is ideal for frittatas because it allows you to easily flip and slide the frittata out of the pan once it's cooked. A cast-iron skillet is another option, although it may require a bit more effort to flip the frittata. Avoid using a stainless steel pan, which can make the frittata stick and burn.
4. Beat the Eggs Well
To create a light and fluffy frittata, you need to beat the eggs well. Use a whisk or fork to vigorously beat the eggs until they're frothy and well-mixed. This will incorporate air into the eggs, which will expand during cooking and help the frittata rise. Be sure to add salt and pepper to the egg mixture before adding it to the pan.
5. Add Cheese for Extra Flavor
Frittatas are typically made with cheese, which adds extra flavor and richness to the dish. You can use any type of cheese you like, from mild cheddar to sharp Parmesan. Be sure to grate the cheese before adding it to the egg mixture and sprinkle it evenly over the top of the frittata before baking. This will create a nice crust on the top of the frittata.
6. Bake the Frittata Properly
Baking is the final step in making a frittata, and it's important to get it right. Preheat your oven to the temperature specified in the recipe, and be sure to place the frittata in the center of the oven to ensure even cooking. A properly-baked frittata will be golden brown on top and firm to the touch. Use a toothpick or knife to test the center of the frittata, which should come out clean when done.
7. Let the Frittata Rest
Once the frittata is done, it's important to let it rest for a few minutes before cutting into it. This will allow the eggs to set and the flavors to meld together. Use a spatula to loosen the edges of the frittata from the pan, and then slide it onto a large plate or cutting board. Allow it to cool for a few minutes before cutting into it.
8. Experiment with Different Flavor Combinations
One of the great things about frittatas is that you can experiment with different flavor combinations to create a dish that's uniquely your own. For example, you can add other vegetables like spinach, mushrooms, or bell peppers, or include cooked meats like ham or bacon. You can also try using different types of cheese, herbs, or spices to create a flavor all your own.
9. Serve the Frittata with Fresh, Crunchy Salad
A frittata makes a great meal on its own, but you can also serve it with a fresh, crunchy salad for added nutrition and texture. Some good options include arugula, mixed greens, or spinach, along with sliced radishes, carrots, or cucumber. You can also make a simple vinaigrette or lemon dressing to drizzle over the top. Conclusion Making artichoke and potato frittatas is a simple and satisfying way to prepare a delicious and nutritious meal. By following these tips, you can create a frittata that's light, fluffy, and bursting with flavor. Whether you're making it as a hearty breakfast or a quick weeknight dinner, a frittata is a versatile dish that's sure to please. So get creative, experiment with different ingredients, and enjoy the many delicious variations of this classic recipe.

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