Artichoke & Mushroom Frittata

Love to have brunch, but hate the fuss? Try making an Artichoke & Mushroom Frittata this weekend!


  • 2 Tbsp olive oil
  • 6 large eggs
  • 4 tablespoons coarsely grated sharp cheddar cheese, divided
  • ½ c frozen artichokes, roughly chopped
  • 1 garlic cloves, minced
  • 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper

Preheat broiler. Whisk eggs, salt, pepper & 2 Tbsp cheese in a bowl. Heat olive oil in medium nonstick, ovenproof skillet over medium-high heat. Add mushrooms & garlic (salt & pepper to taste); sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.

Transfer frittata to broiler. Broil just until set in center, about 1 minute, depending on your broiler. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

Serves: 4


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