ARTICHOKE AND POTATO FRITTATA
This potato frittata is a delicious brunch dish, but it's hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you'll want to add this to your keeper files. -Sarah Newman, Harvest, Alabama
Provided by Taste of Home
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts : Calories 420 calories, Fat 22g fat (6g saturated fat), Cholesterol 382mg cholesterol, Sodium 1039mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
ARTICHOKE FRITTATA
This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.
Provided by Jo Bice
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
- Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g
POTATO AND ARTICHOKE FRITTATA
All the flavor with little points for your Weight Watchers plan. Great for breakfast, brunch or lunch.
Provided by dayla
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375.
- In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
- In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
- Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
- Stir in the potatoes.
- Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
- Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
- Invert and cut into wedges.
- Only 3 points per serving.
Nutrition Facts : Calories 176, Fat 5.7, SaturatedFat 2.6, Cholesterol 113.4, Sodium 447.7, Carbohydrate 21.9, Fiber 5.2, Sugar 2.2, Protein 10.8
ALWAYS A HIT ARTICHOKE FRITTATA
Yet another recipe I got from my mom. I'm not sure where she got it from but I love it! I recently took it to a baby shower and everyone was asking for the recipe.
Provided by run for your life
Categories Breakfast
Time 58m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook butter, oil and onion until soft in skillet.
- Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
- Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
- Spoon artichoke mixture over the bottom.
- Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese.
- Pour egg mixture over artichokes.
- Bake at 350 for 30 minutes.
- Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
- *You can double the recipe and use 9x13 baking dish.
Nutrition Facts : Calories 433.6, Fat 28.8, SaturatedFat 14.1, Cholesterol 332.6, Sodium 791.1, Carbohydrate 17.7, Fiber 9.1, Sugar 2.8, Protein 27.8
ARTICHOKE AND ONION FRITTATA
Steps:
- Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.
Nutrition Facts : Calories 192 calories, Fat 13g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
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