Artichoke Frittata

Artichoke Frittata

12
Jo Bice 0

"This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too."
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Ingredients

1 h servings 265 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  3. Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  4. Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Reviews

12
  1. 16 Ratings

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Most helpful positive review

I have been making this for 40 years!! I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. I use 2-3 jars of artichoke hearts and skip the crackers, ...

Most helpful critical review

My family thought the flavor was just o.k. Thought all the cheese made it too greasy, and don't know what the saltines were for. I won't be making this again.

I have been making this for 40 years!! I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. I use 2-3 jars of artichoke hearts and skip the crackers, ...

This is one of three recipes using artichoke hearts that I tried this weekend, as I was trying to see what the differences were among the three. This one was definitely fluffier because of the ...

This was quite delicious. It was very easy. I thought there was a little more cheese than eggs (and I had jumbo eggs), so I added two more eggs. Since it was so thick, I didn't add the saltin...

Made this recipe for a birthday brunch today and everyone loved it! I made a few minor changes. I chopped the green onions small and added them uncooked directly to the egg mixture. Instead o...

Excellent! I used liquid egg whites and reduced-fat cheese to make it healthier and turned out wonderful! Great recipe. Thanks for sharing it!

Very good, I changed it up a bit to suit my tastes, but could not have done it without this basic- delicious recipe. I had some sundried tomatoes in oil and rough chopped a few of them to add s...

I took this to a Christmas dinner party and received many rave reviews. I made it as written, no changes. Thank you for a keeper recipe!

I made this for Christmas morning 2014 and we all liked it alot. I adjusted the recipe down to 8 servings but it was so good, the 4 of us could've eaten all 12 servings. Note for next Christma...

Loved!!! The taste of this recipe was wonderful. Was a big hit at dinner!