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You are here: Home / Breakfast / Artichoke and Sun Dried Tomato Frittata

Artichoke and Sun Dried Tomato Frittata

October 14, 2020 by Pam

This Mediterranean inspired Artichoke and Sun Dried Tomato Frittata has the creaminess of a  quiche and the crustless convenience of a frittata.  

bit on a fork of a frittata on a blue plate

About Artichoke and Sun Dried Tomato Frittata

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.

And the really great thing about frittatas is that there are so many types of frittatas you can make.

I’ve used bacon, sausage, spinach, broccoli and so many other ingredients for my different frittatas.

Just read a recipe created by Alton Brown where he used ham and asparagus in his frittata.

Artichoke Frittata on a blue plate

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

Ingredients for a frittata on a red tablecloth

 

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.

grated cheese in a pie pan

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.

Frittata ready to be baked

Then pour the egg mixture over the top.

Frittata ready to be baked

 

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.

slice of frittata on a blue plate

So easy and yet sooo good.

bit on a fork of a frittata on a blue plate
Print Recipe
5 from 1 vote

Artichoke and Sun Dried Tomato Frittata

This Mediterranean inspired Artichoke and Sun Dried Tomato Frittata has the creaminess of a  quiche and the crustless convenience of a frittata.  
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: frittata
Servings: 6 servings
Calories: 233kcal
Author: Pam - Two Cups of Health

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 233kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 182mg | Sodium: 355mg | Potassium: 303mg | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 2.6mg | Calcium: 284mg | Iron: 1.4mg

If you liked this recipe please leave a comment below and be sure and pin it on Pinterest!

 

Filed Under: Breakfast, holidays

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