Egg and Artichoke Frittata

This recipe came out of an effort to clean out our cabinets at home. After arriving home from grocery shopping at Trader Joe’s, I discovered that we now had 5 cartons of eggs (3 of which were about to expire) and 5 cans of artichokes sitting on the shelf. Since we live in a tiny NYC apartment, with a tiny NYC kitchen, stocking up is not an option.

I went on the internet and searched ‘Artichoke and Egg Recipe’, and I found this!! I changed the cheese content (was way too cheesy), doubled the recipe to make 2 frittatas and got to work. I was very happy with the way this frittata turned out. It had a chunky/ hearty consistency and was bursting with flavors. I recommend refrigerating and then heating this dish up in the microwave for a quick dinner when you are on the go. ENJOY!







1 (14 ounce) cans artichoke hearts, quartered, drained

1 medium onion, chopped

2 teaspoons olive oil

1 tablespoon butter

1/4 teaspoon dried oregano

1 garlic clove

3/4 cup parmesan cheese

6 large eggs

1/2 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon nutmeg

1/3 cup monterey jack cheese



  1. Sauté the butter, oil and onion until soft on a large frying pan or skillet at medium heat.
  2. Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
  3. Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8×8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
  4. Spoon artichoke mixture evenly over the bottom.
  5. In a medium bowl, beat eggs, milk, salt, pepper and nutmeg together. Mix in jack cheese and 1/4 cup parmesan cheese.
  6. Pour egg mixture over artichokes.
  7. Bake at 350 for 30 minutes.
  8. Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
  9. *You can double the recipe and use 9×13 baking dish.