This Artichoke and Sun Dried Tomato Frittata is unusual in that the creaminess of the texture makes it taste more like a quiche – without the crust. So it’s creamy, as well as quick and easy. What could be better?
I’m a real frittata fan, but I also love quiche. They’re both perfect for a special breakfast or brunch especially when you’re cooking for a lot of people.
But what’s the difference between them? A frittata is the Italian version of a quiche. Although they are both made with eggs and various fillings, the frittata has no crust where the quiche is baked in a pie shell.
The texture is generally different between them as well. Frittatas, having more eggs are a little denser, where quiches are creamier and lighter in texture due to using less eggs and adding cream.
Ingredients in Artichoke and Sun Dried Tomato Frittata
- Monterey Jack Cheese: For creaminess and flavor
- Eggs: The star of the show
- Half and half: For creaminess and lightness
- Garlic: For extra Flavor
- Himalayan Pink Sea Salt: Just a touch
- Pepper: For spice
- Basil: A perfect complement for Mediterranean flavor
- Sun Dried Tomatoes: Mediterranean Touch of sweetness and health
- Artichoke hearts: Another Mediterranean flavor, my favorite!
- Parmesan cheese: Just a finishing touch of flavor
How to Make Artichoke and Sun Dried Tomato Frittata
This frittata is so simple to make. First whisk eggs, half and half, garlic, salt and pepper together.
Then sprinkle the Monterrey Jack cheese evenly over the bottom of an ovenproof frypan and pour the egg mixture over it.
Next, evenly add the sun dried tomatoes and the quartered artichokes over the top. I use Trader Joe’s canned artichokes packed in water. They’re small and perfect and when you quarter them, they’re just the right size.
Then pour the egg mixture over the top.
Then sprinkle the top of the frittata with Parmesan cheese and bake it in a preheated 350 degree oven for 40-45 minutes.
When time is up, just test it with a toothpick in the center of the frittata. When it comes out clean, remove the frittata from the oven and let it stand about 10 minutes before cutting.
So easy and yet sooo good.
This Mediterranean inspired Artichoke and Sun Dried Tomato Frittata has the creaminess of a quiche and the crustless convenience of a frittata.
- 4 Large Eggs
- 1 1/2 Cup Half and Half Cream
- 2 Cloves Garlic Minced
- 1/4 Tsp Sea salt Himalayan Pink preferred
- 1/4 Tsp Pepper
- 1 Tsp Dried basil leaves
- 1 Cup Monterey Jack cheese Grated
- 1/4 Cup Sun Dried Tomatoes
- 1 14 oz can Artichoke hearts Quartered
- 1/4 Cup Parmesan cheese Grated
Preheat oven to 350 degrees F
In a medium bowl whisk eggs, half and half cream, garlic, salt, pepper and basil.
Sprinkle Monterey Jack cheese over bottom of oven proof frypan and pour egg mixture over the top.
Evenly add sun dried tomatoes and quartered artichokes over the top. Then sprinkle with Parmesan cheese.
Place pan in oven and bake 40-45 minutes. Test with a toothpick in the center of the frittata. When clean, remove from oven and let stand 10 minutes before cutting.
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