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.
Provided by Mamablowfish
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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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Quincy Smith
[email protected]This frittata is perfect for a lazy weekend breakfast.
Yasmin Ashraf
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata.
Al Missole25
[email protected]This frittata is a great source of protein and vegetables.
Zebiba Ahmed
[email protected]I've never made a frittata before, but this recipe was easy to follow and the results were delicious.
Mark Hemsley
[email protected]This frittata is a great way to use up leftover artichokes.
Goohi Gaming
[email protected]I would definitely recommend this recipe to anyone looking for a quick and easy breakfast or brunch dish.
Lillian Urmiah
[email protected]Overall, I thought this frittata was a solid 8/10. It was easy to make and tasted great.
rahmat ullah karwan
[email protected]The frittata was good, but I found the artichokes to be a bit too chewy.
Allison Dominguez
[email protected]This frittata was a little bland for my taste. I think I'll add some more spices next time.
Nodi islam Raju
[email protected]I've made this frittata several times now, and it's always a crowd-pleaser. It's perfect for breakfast, lunch, or dinner.
Jenish Rai
[email protected]This frittata was easy to make and turned out great! I used fresh artichokes from my garden, and they really made the dish.
Hassan Suaidh
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The artichokes and spinach added a nice touch of flavor, and the eggs were cooked just the way I like them.
Royal king Beastwood
[email protected]This baked artichoke frittata was a hit! The flavors of the artichoke, spinach, and cheese blended perfectly, and the eggs were cooked to perfection. I'll definitely be making this again.