Artichoke-Rosemary Frittata

I love eggs for dinner! My 6 year old didn’t love this, and my 10 year old said it was okay. Husband and I thought it was really good. I sure do love me some artichokes!

rating: 9

Artichoke-Rosemary Frittata

serves 4-6


2 tsp. finely chopped fresh rosemary or 1 tsp. dried crushed rosemary
1/4 cup diced onion or thinly sliced green onion
1 tsp. butter
2 tsp. olive oil
1 can (13.5 oz. size) artichoke hearts, not marinated
8 eggs
2 T half and half or milk (optional)
1 1/2 cups grated low-fat Mozzarella (or use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone)
salt, pepper to taste


Slice the green onion (or diced 1/4 cup regular onion.) Finely chop the fresh rosemary or crush the dried rosemary. (A Mortar and Pestle would be perfect to crush the dried rosemary.)

Heat the butter and olive oil in heavy 10 inch non-stick frying pan. (Spray the pan with non-stick spray if you don’t have a non-stick pan.) Saute the onion 2-3 minutes, then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary). While onions and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces. Add diced artichokes to the pan and saute about 3 minutes more. Start preheating the broiler.

Meanwhile beat eggs (with half and half or milk if using.) Pour beaten eggs over artichoke mixture. Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture. Season to taste with salt and fresh-ground black pepper.

Cover pan and lower heat; cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan. Remove lid and put the pan under the preheated broiler until top is slightly browned, about 2 minutes more. (Watch it carefully when it’s under the broiler. Serve right away. This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.



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