Egg Dishes and Breakfast Entrees
Artichoke Frittata

Makes 6 Servings

1-2 tablespoons olive oil
4 green onions, finely chopped
2 medium potatoes, diced
1 medium tomato, chopped
1 (14-ounce) can artichoke hearts, quartered
2 tablespoons chopped parsley
Salt and pepper, to taste
¼ cup Pecorino Romano cheese
8 large eggs
½ cup half and half
1 cup grated Monterey Jack cheese
Sour cream, for garnish
Fresh herbs (such as basil, lemon thyme or rosemary) for garnish

Preheat oven to 350 degrees. Spray a 9-inch pie pan with non-stick cooking spray. Add potatoes, cook until golden. Add tomatoes, artichoke hearts and parsley; cook for 2 minutes. Season with salt and pepper. Spread tomato mixture in pie pan. Sprinkle with Romano cheese. Whisk together eggs and half and half. Season with salt and pepper. Pour egg mixture over ingredients in pie pan. Sprinkle with Monterey Jack cheese. Bake for 30 minutes. Cut frittata into 6 wedges. Garnish with a dab of sour cream and fresh herbs to serve.

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“A healthy and delicious breakfast entrée. Serve with toast and chicken-apple sausage.” —Innkeeper, Old Thyme Inn--
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