Artichoke Frittata


This Artichoke Frittata is full of Tuscan flavor from fresh oregano, lemon zest, provolone, and mascarpone cheese.

Artichoke Frittata
Yield: 8 servings • Preparation: 20 minutes • Bake: 23 minutes
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  1. 5 large eggs
  2. ¾ cup whole milk
  3. 1 tablespoon butter, melted
  4. 1½ teaspoons chopped fresh oregano
  5. ½ teaspoon fresh lemon zest
  6. ¼ teaspoon ground black pepper
  7. 1 (14-ounce) can artichoke hearts, drained, chopped, and squeezed dry
  8. ½ cup shredded sharp provolone cheese
  9. Garnish: mascarpone cheese and fresh oregano
  1. Preheat oven to 375°.
  2. Spray a shallow 9-inch glass pie plate with nonstick cooking spray. Set aside.
  3. In a medium bowl, combine eggs, milk, melted butter, oregano, lemon zest, and pepper, whisking to blend. Add artichokes and provolone cheese, stirring until incorporated. Pour into prepared pie plate.
  4. Bake until frittata is set and slightly puffed, approximately 23 minutes.
  5. Serve warm or at room temperature.
  6. Garnish with a swirl of mascarpone cheese and oregano, if desired.
  1. MAKE-AHEAD TIP: Artichoke Frittata can be baked up to 3 hours in advance and served at room temperature.
TeaTime Magazine
From TeaTime, September/October 2013



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