Best Artichoke Heart Frittata Recipes

ARTICHOKE HEART FRITTATA

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.

ARTICHOKE HEART FRITTATA

Steps:

• Cook the first 5 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp-tender.
• Combine the eggs, milk, salt, and pepper in a large bowl; stir well.
• Gently stir artichoke mixture, bread cubes, cream cheese cubes, and Cheddar cheese into the egg mixture.
• Pour the egg mixture into a greased 9 inch pie plate. Bake at 350 degrees for 40 to 45 minutes, or until golden. Let stand 5 minutes before serving.

ARTICHOKE HEART AND PARMESAN FRITTATA

Steps:

• 1. Set oven rack about 4 inches from broiler element; preheat broiler. 2. In a bowl, lightly beat eggs and egg whites together. Stir half the Parmesan, parsley, salt and pepper; set aside. 3. In a large ovenproof nonstick skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes. 4. Spread artichoke mixture evenly over bottom of skillet. Pour reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes. 5. Sprinkle remaining Parmesan over frittata. Place under the broiler until the top is set and turning golden brown, about 2 minutes. Slide onto a serving platter and cut into wedges. Serve immediately.