Artichoke Frittata Recipe – Affordable Food Ideas
As a registered dietitian and food enthusiast, I cherish recipes that combine nutrition and flavor. Frittatas are a versatile choice for breakfast, brunch, or even dinner. They are easy to whip up, transport well, and can be savored hot or at room temperature. The artichoke frittata, in particular, is my personal favorite. It's packed with protein from the eggs and a delightful punch of flavor from the artichokes and spices.
This dish genuinely resonates with me because it embraces simplicity without sacrificing taste. One of my secret weapons in the kitchen is knowing how to make the most of my ingredients. Artichokes add a touch of gourmet without the unnecessary fuss. Plus, you can customize this frittata based on whatever you have on hand, making it a true kitchen hero.
Let me take you through how I came to love this recipe. The first time I experimented with artichokes, I was hesitant. I was never sure how to handle the fresh ones, but marinated artichoke hearts make it effortless. I found that they bring a rich, savory flavor that elevates the dish.
Combined with eggs, fresh spinach, and a kick from the red pepper flakes, it becomes a complete meal that hits all the right notes. This recipe is not just about feeding the body but also about satisfying the soul.
Ingredients
Now, let’s gather what you need to create this frittata masterpiece. Here are the ingredients, along with their measurements:
- 10 large eggs
- 1/2 cup full-fat sour cream: This adds richness without being overly heavy.
- 1 tablespoon Dijon mustard: A touch of sharpness enhances the overall flavor.
- 1 teaspoon kosher salt: Essential for balancing out the flavors.
- 1/4 teaspoon freshly cracked black pepper: A little spice to awaken the taste buds.
- 1 tablespoon fresh lemon juice: Brightens the dish instantly.
- 1/4 teaspoon crushed red pepper flakes: Just enough heat to keep it interesting.
- 2 tablespoons olive oil: For cooking the frittata and adding healthy fats.
- About 14 ounces marinated artichoke hearts, drained, patted dry, and quartered: This is where the magic happens.
- 5 ounces baby spinach (roughly 5 packed cups): Offers a fresh, vibrant aspect while adding nutrients.
- 1 cup grated Parmesan cheese (approximately 3 ounces), divided: The cheesy goodness enhances the overall flavor.
- 2 cloves garlic, minced: Because who can resist garlic?
How to Make Artichoke Frittata
Now, we get to the exciting part: the preparation. Just thinking about this dish brings warmth to my kitchen. Here’s how to create the artichoke frittata step by step.
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). This is crucial because a well-heated oven helps the frittata puff up beautifully. While it's heating, I prepare my other ingredients.
Step 2: Whisk the Mixture
In a large mixing bowl, crack the eggs and whisk them vigorously. Add the sour cream, Dijon mustard, salt, pepper, lemon juice, and red pepper flakes. I love how each of these ingredients plays its part. The mustard pairs fantastically with the tartness of the sour cream, crafting an unforgettable base.
Step 3: Sauté the Veggies
Heat the olive oil in an oven-proof skillet over medium heat. Sauté the minced garlic for about a minute until fragrant. Then, toss in the spinach. Sauté just until it wilts, which takes about 2-3 minutes. There’s something magical about watching the spinach transform from a vibrant green to a softer shade, as it releases its liquid and combines with the garlic.
Step 4: Incorporate the Artichokes
Once the spinach is tender, gently fold in the quartered artichokes. The marinated artichokes add such incredible depth. I often pause to savor the aroma—those tangy, herby notes blend wonderfully. It’s a pleasure to cook with ingredients that spark joy.
Step 5: Combine with the Egg Mixture
Take the skillet off the heat and pour the egg mixture over the spinach and artichoke. Add half of the grated Parmesan cheese, then gently stir just to combine everything. This step is crucial because it ensures even distribution of flavors without losing the beautiful structure of the vegetables.
Step 6: Bake the Frittata
Transfer the skillet to the preheated oven. Bake until the frittata is puffed and golden, usually around 25-30 minutes. As it bakes, the anticipation builds. The kitchen fills with warmth and those delightful scents.
Step 7: Add the Finishing Touches
Once the frittata is cooked, sprinkle the remaining Parmesan on top and let it sit for about 5 minutes before slicing. This allows the frittata to settle and makes cutting much easier. Enjoy the satisfaction of a perfect bake.
Recipe Notes
- Eggs: They are the foundation of this dish. Using large eggs provides the right volume and richness.
- Sour Cream: This ingredient is key to creating a creamy texture. Full-fat is preferred but feel free to experiment.
- Dijon Mustard: Enhances flavor depth. You can adjust the amount based on your taste.
- Marinated Artichoke Hearts: They are convenient and flavorful, but fresh artichokes can be used if you are adventurous and willing to prep them.
- Baby Spinach: This leafy green not only adds nutrition, but also a lovely color. Frozen spinach can substitute if that's all you have, but be sure to thaw and drain it first.
- Parmesan Cheese: Freshly grated cheese melts better and gives a more vibrant flavor compared to pre-grated versions.
Recipe Variations
This artichoke frittata is quite adaptable. You can switch ingredients based on what you have. Here are a few ideas:
- Cheese: Try goat cheese or feta for a different flavor profile.
- Vegetables: Add bell peppers, zucchini, or mushrooms. Just remember to sauté them to remove excess moisture.
- Herbs: Fresh herbs like parsley, basil, or oregano can elevate the dish further.
- Meat: Add cooked sausage or crispy bacon for an omnivorous twist.
- Spice Levels: Adjust the red pepper flakes according to your heat preference.
Conclusion
Making an artichoke frittata is more than preparing a meal; it's an experience filled with delightful aromas and flavors. As a registered dietitian, my goal is to create dishes that nourish both the body and spirit. This frittata fits that mold perfectly. It's simple, versatile, and bursting with flavor.
The joy of this recipe lies in its adaptability. You can enjoy it for breakfast, brunch, lunch, or dinner. Whether hosting a gathering or simply preparing a cozy meal at home, this dish is bound to impress everyone at the table.
I hope you feel inspired to bring this artichoke frittata into your kitchen and personalize it to reflect your tastes. After all, the best meals come from a place of creativity and love. Happy cooking!
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Before diving into the delectable recipe of the artichoke frittata, it's worth pondering what makes a delightful pairing with such a dish. Picture this: a warm slice of frittata straight from the oven, its golden top just begging to be complemented.
I often gravitate towards a crisp side salad drizzled with a light vinaigrette – maybe a refreshing arugula or a classic Caesar. A glass of crisp white wine, like a Pinot Grigio, enhances the flavors and creates a lovely dining experience.
For those warmer evenings, a chilled sparkling water with a hint of lemon adds a dazzling touch. And if you're feeling a bit indulgent, why not serve it alongside some crusty bread for sopping up every last bite of that creamy frittata?
Now, let’s talk about why this artichoke frittata recipe deserves a spot in your kitchen.
- 10 large eggs
- 1/2 cup full-fat sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon fresh lemon juice (to brighten the flavor)
- 1/4 teaspoon crushed red pepper flakes (for a slight heat)
- 2 tablespoons olive oil
- 14 ounces marinated artichoke hearts, drained, patted dry, and quartered (About)
- 5 ounces baby spinach (roughly 5 packed cups)
- 1 cup grated Parmesan cheese, divided (approximately 3 ounces)
- 2 cloves garlic, minced
- Preheat your oven to 400°F (200°C). This is crucial because a well-heated oven helps the frittata puff up beautifully. While it's heating, I prepare my other ingredients.
- In a large mixing bowl, crack the eggs and whisk them vigorously. Add the sour cream, Dijon mustard, salt, pepper, lemon juice, and red pepper flakes. I love how each of these ingredients plays its part. The mustard pairs fantastically with the tartness of the sour cream, crafting an unforgettable base.
- Heat the olive oil in an oven-proof skillet over medium heat. Sauté the minced garlic for about a minute until fragrant. Then, toss in the spinach. Sauté just until it wilts, which takes about 2-3 minutes. There’s something magical about watching the spinach transform from a vibrant green to a softer shade, as it releases its liquid and combines with the garlic.
- Once the spinach is tender, gently fold in the quartered artichokes. The marinated artichokes add such incredible depth. I often pause to savor the aroma—those tangy, herby notes blend wonderfully. It’s a pleasure to cook with ingredients that spark joy.
- Take the skillet off the heat and pour the egg mixture over the spinach and artichoke. Add half of the grated Parmesan cheese, then gently stir just to combine everything. This step is crucial because it ensures even distribution of flavors without losing the beautiful structure of the vegetables.
- Transfer the skillet to the preheated oven. Bake until the frittata is puffed and golden, usually around 25-30 minutes. As it bakes, the anticipation builds. The kitchen fills with warmth and those delightful scents.
- Once the frittata is cooked, sprinkle the remaining Parmesan on top and let it sit for about 5 minutes before slicing. This allows the frittata to settle and makes cutting much easier. Enjoy the satisfaction of a perfect bake.
Servings 6
- Amount Per Serving
- Calories 260kcal
- Calories from Fat 152kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 6g30%
- Trans Fat 0.1g
- Cholesterol 324mg108%
- Sodium 816mg34%
- Total Carbohydrate 16g6%
- Dietary Fiber 6g24%
- Sugars 1g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Eggs: They are the foundation of this dish. Using large eggs provides the right volume and richness.
- Sour Cream: This ingredient is key to creating a creamy texture. Full-fat is preferred but feel free to experiment.
- Dijon Mustard: Enhances flavor depth. You can adjust the amount based on your taste.
- Marinated Artichoke Hearts: They are convenient and flavorful, but fresh artichokes can be used if you are adventurous and willing to prep them.
- Baby Spinach: This leafy green not only adds nutrition, but also a lovely color. Frozen spinach can substitute if that's all you have, but be sure to thaw and drain it first.
- Parmesan Cheese: Freshly grated cheese melts better and gives a more vibrant flavor compared to pre-grated versions.
Hi Everyone! I’m April Cherry, a registered dietitian and the creator of Affordable Food Ideas. Growing up near Waltham, MA, I learned that flavorful, wholesome meals don’t need to be expensive, and that lesson has shaped my approach to cooking and nutrition. Through my blog, I share budget-friendly recipes and tips to help others eat well without breaking the bank, while still enjoying delicious, nutritious meals.