Artichoke Frittata

READY IN: 15mins
Recipe by pamela t.

Just a simple answer to breakfast or a light supper. I love the freshness of this frittata and the lightness. You can add whatever veggies you want, but I like the orange peppers, artichoke hearts, grape tomatoes, and green onions with the feta. The tomatoes literally burst in your mouth creating a yummy ooziness.

Top Review by School Chef

I choose this recipe because it can be broken down to 1 serving without losing its taste. I used egg beaters instead of eggs added 1 egg white, fresh spinach and omitted green onions. It was very tasty and filling. My for Football Pool 13 week 2 win.

Ingredients Nutrition

Directions

  1. Using a non-stick pan or a cast iron skillet sprayed with cooking spray or 2 T olive oil, saute green onions and orange pepper, stirring a few times. Cook until golden. Add tomatoes and artichoke hearts, cook 3-5 minutes until tomatoes begin to burst.
  2. While veggies are cooking, beat eggs and egg white substitue with salt and pepper and 1/4 C feta.
  3. Pour mixture over eggs and tilt skillet to distribute evenly. Top with additional feta.
  4. Cover and cook 6 minutes until set.
  5. Cut into wedges and serve with diced green onions for garnish, if desired.

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