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.
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 appetities 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
• 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.
• Pour egg mixture over artichokes and cheese.
• Bake at 350º for 40 minutes or until set and edges are slightly browned.
Artichoke and Cheese Frittata Recipe
By Ann
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 or 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)
Directions:
• 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.
Makes 4 servings Artichoke and Cheese Frittata
• To print the Salmon PattiesArtichoke and Cheese Frittata recipe click here.
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