Artichoke Frittata

A light and fluffy egg and artichoke pie. Recipe provided by dLife™

Yield: 6 servings
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  • 5 frozen artichokes hearts, thawed
  • 2 teaspoon(s) extra virgin olive oil
  • 1/2 teaspoon(s) salt
  • 5 eggs
  • 7 egg whites
  • 2 roma tomatoes, chopped and seeded
  • 2 tablespoon(s) chopped parsley
  • 2 tablespoon(s) finely chopped fresh thyme


  1. • Preheat broiler.
  2. • Cut artichoke hearts into 1/2-inch pieces.
  3. • In large oven proof skillet, heat olive oil over medium high.
  4. • When olive oil begins to shimmer, add artichoke pieces and reduce heat to medium.
  5. • Sprinkle artichoke pieces with salt and saute approximately 5 minutes, stirring occasionally.
  6. • In medium bowl, whisk eggs and egg whites.
  7. • When artichokes are finished cooking, add chopped tomato, eggs, parsley, and thyme to skillet.
  8. • Gently stir mixture until it begins to set, approximately 3 minutes.
  9. • Place under broiler 5 to 7 minutes, until golden brown and firm. Remove from oven. Let stand 3 minutes before slicing. Serve hot.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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