Artichoke Frittata Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Marianne
Reviewed: Jul. 2, 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.
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Mar. 8, 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!!
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Reviewed: 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.
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Reviewed: 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!
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Reviewed: 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.
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