Ron's Artichoke and Two Cheese Frittata

"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."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by PaulaG photo by PaulaG
photo by anniesnomsblog photo by anniesnomsblog
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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!
  3. I thought a Frittata always had potato so I added some chopped tinned new potatoes as I thought 6 eggs with the quantity of artichokes was a lot. I used just 4 eggs to feed 2 people. I can't see 1 small wedge of this as a meal even with potatoes added, presumably the 'Serves 6' means at a buffet or something. Like another poster I scrambled the eggs, no point in baking, served with poached mushrooms/tomatoes with herbs & 2 toasts (each!).
  4. 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!
  5. 5 stars! I've never baked a fritatta in the oven before so this was something new. I scaled the recipe down to serve just 1 and baked it in a ramekin in the toaster oven. It baked up nice and round, and the artichokes were evenly distributed throughout. Very enjoyable! Made and reviewed for RSC#11.


  1. We loved it! This frittata is easy and elegant. I lightened it up a bit too by using cooking spray in place of the butter as suggested and using some egg substitute. The ingredients list has olive oil, but I didn't see it in the directions... I did add just a smidge of cayenne pepper. I used a 9 inch pie plate and baked mine an additional 3 minutes and then broiled for 2 minutes on high to brown the top. We'll be making again!



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