Artichoke and Cheese Frittata Recipe

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artichoke and cheese frittata in white baking dish


This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!

Artichoke and Cheese Frittata Recipe

A frittata is an egg-based dish in which you combine leftover meats, cheeses and vegetables. It is the ultimate stockpile/leftover dish. This is hubby’s version.

Making a frittata is easy! These simple step by steps on how to make a frittata – in this case an easy artichoke and cheese frittata, will have you making this easy breakfast, lunch or dinner dish in no time flat! Seriously – a frittata is a “use up the leftovers” dish that is truly simple to make!

Notes:

• You need a total of one cup of Sauteed Mushrooms, Asparagus Tips or Spinach. You can mix and match (1/3 cup each, ½ cup each of two, etc), NOT one cup of each.

• You need a total of one cup of shredded cheese. Good choices are brie, Swiss, Gouda or asiago. You can mix and match (¼ cup each, ½ cup each of two, etc), NOT one cup of each.

• You can substitute 12 ounces of egg beaters for six large eggs.

• I list this as 4 servings, but if serving to children I would say it is 4-6 servings. Depends on the appetites involved.

Artichoke and Cheese Frittata Ingredients:

• 2 TBSP Butter, divided
• ¼ cup canned Artichokes
• 1 cup diced, Mushrooms, Asparagus Tips or Spinach (mix and match if you like, this is total one cup)
• 1 cup Cheese, shredded or diced – use brie, Swiss, Gouda or asiago
• ¼ Onion, thinly sliced
• ¼ cup Half and Half
• 6 Large Eggs, lightly beaten (or 12oz egg beaters)

Artichoke and Cheese Frittata Mise en Place:

• Bowl
• Mixing Spoon
Measuring Cup
Measuring Spoons
• Baking dish (1 quart casserole or quiche pan)

Artichoke and Cheese Frittata Directions:

• Preheat oven to 350º.
• Grease a 1 quart casserole or quiche pan with 1 TBSP butter

Artichoke and Cheese Frittata Recipe. This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!


• Drain artichokes, quarter them and place them in the bottom of the baking dish.
• Dice or shred cheese.
• Spread cheese atop the artichokes.

Artichoke and Cheese Frittata Recipe. This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!


Artichoke and Cheese Frittata Recipe. This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!


• In a small pan, sauté onions in 1 TBSP butter. As they soften, add mushroom, asparagus tips or spinach to onion, heat until tender, approximately 5 minutes.

Artichoke and Cheese Frittata Recipe. This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!


• In medium sized bowl beat eggs and the half and half together.
• Add sautéed vegetables, stir to combine.
• Pour egg mixture over artichokes and cheese.

Artichoke and Cheese Frittata Recipe. This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!


• Bake at 350º for 40 minutes or until set and edges are slightly browned.

Yield: 4 servings

Artichoke and Cheese Frittata Recipe

This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 TBSP Butter, divided
  • ¼ cup canned Artichokes
  • 1 cup diced, Mushrooms
  • 1 cup Cheese shredded or diced - use brie, Swiss, Gouda or asiago
  • ¼ Onion, thinly sliced
  • ¼ cup Half and Half
  • 6 Large Eggs, lightly beaten

Instructions

• Preheat oven to 350º.

• Grease a 1 quart casserole or quiche pan with 1 TBSP butter.

• Drain artichokes, quarter them and place them in the bottom of the baking dish.

• Dice or shred cheese.

• Spread cheese atop the artichokes.

• In a small pan, sauté onions in 1 TBSP butter. As they soften, add mushroom, asparagus tips or spinach to onion, heat until tender, approximately 5 minutes.

• In medium sized bowl beat eggs and the half and half together.

• Add sautéed vegetables, stir to combine.

• Bake at 350º for 40 minutes or until set and edges are slightly browned.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
Artichoke and Cheese Frittata Recipe. This fabulous Artichoke and Cheese Frittata is a wonderful breakfast, or breakfast for dinner, recipe. Made with leftover vegetables this cheesy-good frittata is one the whole family will enjoy!


If you would like more breakfast, lunch or dinner bake recipes, you may want to try these:

Pork Sausage Casserole – An easy to make, simply outstanding, pork sausage casserole recipe. Great for breakfast, or as a dinner entree or side dish, this one your whole family will love!

Sausage Breakfast Pie Recipe – this has become one of my favorite recipes over the years! This yummy sausage breakfast pie recipe is a really great meal for breakfast, brunch or dinner! This breakfast pie recipe freezes fabulously so makes for a great freezer casserole meal.

artichoke and cheese frittata in white baking dish



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  3. […] 2. Artichoke and Cheese Frittata Recipe from Ann’s Entitled Life- This looks like it is similar to a quiche without the crust (maybe that is what ‘frittata’ means?).  Which is right up my alley because I’m not a big fan of the crust sometimes. This is also a good way to cook some leftovers (as long as they are meatless or it’s not Friday) and vegetables that are at risk of going bad.  I actually made something similar to this last year during Lent. In my version you used a muffin tin to make individual portions instead of one big pot…either one would work depending on how many people will be eating. […]

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