Artichoke Frittata with Shallots and Fontina

5 from 1 vote

Savory and full of cheesy artichoke flavor, this Artichoke Frittata is a delicious low carb, gluten free option for breakfast, brunch, or dinner.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main Dish

Cuisine: American, Gluten Free, Low Carb, Vegetarian

Servings: servings

Calories: 285kcal

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

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.

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.

** Nutritional information is an estimate and may vary.