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bit on a fork of a frittata on a blue plate
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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


  • 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.


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