Ron's Artichoke and Two Cheese Frittata

Total Time
Prep 20 mins
Cook 30 mins

This is a simple and delicious breakfast or brunch dish, and looks delightful on the buffet table. Also good with diced cooked bacon and sliced mushrooms added. Note: due to the salt in the cheeses, no additional salt should be necessary in the cooking process. My picky DH and I created this for RSC #11.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray).
  3. Drain and quarter artichokes and place in the prepared pan.
  4. Cover artichokes with the grated cheeses.
  5. In small pan, sauté shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat.
  6. In medium bowl, beat milk and eggs together with a fork. Add in the sautéed shallots and stir to combine.
  7. Pour milk, egg, and shallot mixture over the artichokes and cheeses.
  8. Bake in 350 degree F oven for 30 minutes, or until set.


Most Helpful

Fantastic!! Took about 35 minutes to set. Used smoked gouda that added a very nice touch as well as Trader Joe's Creamy Toscano Cheese~a blend of parm & farmstead cheddar. Didn't have milk so I used half and half, don't think it hurt the recipe. LOL Definitely a keeper mersaydees!

Ms. Mother Earth July 17, 2013

This is a very nice combination of ingredients. I cooked mine as a scramble instead of as a frittata. I also halved the amounts of cheese called for, as a personal preference, and topped it with some freshly diced tomato for a very tasty lunch.

Heaven's Kitchen June 24, 2010

I added sautéed mushrooms on top of the artichokes… other than that I followed the recipe. The recipe ingredient indicated 1 tablespoon of olive oil, but the directions never indicated where to use it… so I omitted it. I served this as an appetizer, room temperature, cut into small squares. Very yummy!

Doc's Mom October 05, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a