Baked Artichoke Frittata

"Couldn't be easier. This is baked in a shallow casserole dish or 4 small 1 1/2 cup sized shallow individual pans. It gets nice and puffy almost like a souffle which makes a beautiful presentation. I found this recipe in an old Sunset cook book. This is Florentine sytle cooking. Makes a great dinner or breakfast. You can sub jack cheese for the fontina also."
 
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photo by Tea Girl photo by Tea Girl
photo by Tea Girl
photo by Tea Girl photo by Tea Girl
Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook artichoke hearts according to package directions and drain well.
  • Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice).
  • Beat eggs with half and half, salt, pepper and nutmeg.
  • Stir in fontina cheese and pour over artichokes.
  • Bake uncovered in 350 oven for 30 minutes.
  • Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned.
  • Serve at once.

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Reviews

  1. This is a wonderful and delicious frittata. Loved the Fontina cheese with the artichokes, made as written and wouldn't change a thing! Thanks for sharing this great appy! (Made for PAC/Fall 09)
     
  2. This is really great recipe. It was very easy and really delicious. I couldn't find Fontina so I mixed Emmental and Parmesan as substitute and it worked great. Other than that, I followed the recipe exactly with no problem. Thanks for sharing! Made for PAC Autumn '09.
     
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RECIPE SUBMITTED BY

I live in Ocean Beach, San Diego with my husband and our 16 mo. old daughter. We have the most wonderful restaurants here but don't get out often since the little one came along. We have the best burger place called Hodads! Miss that burger! I love to cook and look forward to getting new culinary gadgets for birthdays and xmas. My husband loves his hot sauce so he challenges me quite often to spice it up. I love a healthy meal as well as indulgence once in a while. I was a vegetarian for quite a few years and even a vegan for 1 year. (not to bash vegans, but I never felt so drained.) I love meat though and my husband would have dissed me if my meat eating was non-existant. Lucky for me I was a happy steak eater years before we met! My cooking skills I cannot rate however I add my own touch to any recipe and usually create my own specialties. I eyeball my ingredients when I cook so I am slow to post recipes. I add them when I cook them and take the time to measure. I look forward to a 5 star from you! I hope you enjoy my delights.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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