Savory and full of cheesy artichoke flavor, this Artichoke Frittata is a delicious low carb, gluten free option for breakfast, brunch, or dinner. Keep it vegetarian, or toss in some bacon to amp up the flavor even more!
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Truth be told, I had no idea what-so-ever what the heck a frittata was until a few years ago. And then, when I first found out, I just thought it was another name for a quiche. My mom used to make a variety of quiche’s but she never mentioned the word frittata. Here’s the thing, they aren’t the same, although this particular recipe is kind of a mash up of the two. Go figure.
What’s the difference between a quiche and a frittata? A quiche usually has a crust, but not always. It also is made from a combination of eggs and milk or cream. A frittata doesn’t have a crust and uses very little or no milk or cream.
This Artichoke Frittata recipe does not have a crust, but does use a 1/2 cup of heavy cream. I still consider is a frittata though because if I ever make a quiche, I’d prefer a crust. If only my carb-hating body would let me eat it without dire consequences.
While I don’t have any quiche recipes on this blog, I do have a Broccoli Cheddar Frittata. I just love broccoli in eggs with cheese, so I figured that using artichokes would be tasty too.
Why This Recipe Works
- Frittatas are actually very easy to make! You can whip one up last minute, if needed.
- This recipe makes quite a bit. It’s great when serving guests.
- You can enjoy this frittata for breakfast, brunch, or dinner. It’s also a good choice for weekly meal prep.
How to Make an Artichoke Frittata
Prep!
Drain the artichokes, then pat them dry with a paper towel. Roughly chop them and set aside.
Slice the shallots into small rings or half circles, depending on their size, and grate the cheese.
Preheat your oven to 450°F.
Create!
Whisk together the eggs, heavy whipping cream, salt, and pepper in a medium size bowl. Stir in the artichokes and set aside.
Melt the butter in a large, oven-proof skillet over medium-high heat. I used a Dutch oven because all of my oven-proof skillets were still packed up in between our multiple moving adventures. It worked out just fine!
Add the shallots and cook, stirring often, for 2-3 minutes.
Stir in the eggs and 3/4ths of the fontina cheese.
Allow the frittata to cook, undisturbed, until the edges begin to set, but the center is still jiggly when shaken gently. This will take 2-4 minutes depending on the size of your pan.
Top the frittata with the remaining fontina cheese and transfer it to the oven.
Bake until the frittata is set and lightly brown on top, about 5-10 minutes depending on the size of your pan.
If your frittata sets before it browns, you can turn on the broiler for a few minutes, keeping a very close eye on it, to lightly brown it.
Present!
Slice as you would a pie and serve!
Tips and Techniques for the Best Artichoke Frittata
- You can use jarred marinated artichokes for this recipe. The marinade will give the frittata even more flavor.
- Shred the cheese from a block for the best results. I’ve never seen pre-shredded fontina, but it might exist.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you freeze a frittata? Yes, you can freeze a frittata for up to 2 months. Allow it to thaw before reheating in the oven for best results.
- How do you know when a frittata is done? A frittata is done baking when the edges are firm and lightly browned and the center is still slightly jiggly.
Other Low Carb Breakfast Recipes to Try
- Keto Breakfast Casserole with Bacon, Cauliflower, and Cheese
- Eggs Benedict on Cauliflower Toast
- Broccoli Cheddar Cauliflower Hash Browns
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Artichoke Frittata with Shallots and Fontina
Ingredients
- 8 eggs
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounce jar marinated artichoke hearts * drained and patted dry with a paper towel, then roughly chopped
- 1 tablespoon butter
- 1/2 cup shallots * sliced
- 8 ounces fontina cheese * grated
Instructions
- Preheat your oven to 450°F.
- Whisk together the eggs, heavy whipping cream, salt, and pepper in a medium size bowl.
- Stir in the chopped artichokes.
- Melt the butter in a large skillet or Dutch oven over medium-high heat.
- Add the sliced shallots and cook until soft, about 2-3 minutes.
- Stir in the egg mixture, then mix in 3/4th of the fontina cheese.
- Allow the frittata to cook, undisturbed, until the edges begin to set, but the center is still jiggly when shaken gently. This will take 2-4 minutes depending on the size of your pan.
- Top the frittata with the remaining fontina cheese.
- Transfer the pan to the oven and bake until the frittata is set and lightly brown on top, about 5-10 minutes depending on the size of your pan.
- If the frittata sets before it browns, you can turn on the broiler for a few minutes, keeping a very close eye on it, to lightly brown it.
Notes
Tips and Techniques for the Best Artichoke Frittata
- You can use jarred marinated artichokes for this recipe. The marinade will give the frittata even more flavor.
- Shred the cheese from a block for the best results. I’ve never seen pre-shredded fontina, but it might exist.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
Michelle says
How have I never tried artichokes in a frittata before?? This looks delicious and is right up my street, can’t wait to try it x
Colleen says
Frittatas are the most awesome way to use up leftovers and make a delicious dinner. Great job!
Julia Kirk says
The artichokes are a great way to change up a frittata!
Sara Welch says
What a great way to start my day! Looking forward to enjoying this over the weekend! Yum!
Andrea Metlika says
Love a good frittata and the addition of artichokes is such a fantastic way to add flavor.