Artichoke Frittata Recipe -
Artichoke Frittata Recipe
  • READY IN 1 hr

Artichoke Frittata

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2013

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, delicious. This has been a favorite of many through out the years. I can't believe how old this recipe is and thus how old I am!!

Most Helpful Critical Review
May 16, 2015

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.


15 Ratings

Jul 02, 2012

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 extra eggs, and it took longer to bake. I had halved the recipe and used only three eggs because the ones I used were almost jumbo-sized eggs. This had a great flavor and was well received by everyone.

Mar 17, 2013

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 saltines, making it a good low carb option. I did not cook the onions ahead of time, I just threw everything together. I thought it was delicious I had intended to make hollandaise sauce to go with it, but forgot about that. It did not need it. Love the flavor of the artichokes.

Sep 27, 2013

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 of garlic, I added some garlic powder. Instead of cheddar, I used an aged emmantaler. I added less than a pound of cheese, as it seemed like a lot of cheese.

Jun 15, 2013

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

Apr 06, 2015

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 some color and flavor and I used 3/4 pound sharp cheddar and 1/4 pound of parmesan. My husband knew that he was going to hate this because he doesn't like artichokes, but he loved it and ate two pieces. So glad that I found this recipe. Thank you for posting it.

Dec 26, 2014

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!


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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