Artichoke Heart Frittata
Updated May 11, 2026
Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt
freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 215 milligrams cholesterol; 169 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 4 grams fiber; 343 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
- Step 2
Beat the eggs in a medium bowl. Whisk in the milk, about ½ teaspoon salt and freshly ground pepper to taste.
- Step 3
Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
- Step 4
Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
- Step 5
Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
Private Notes
Comments
Artichokes, brilliant! I prefer to bake frittatas. (You don't have to tend the pan and the eggs cook more evenly with a lightly browned top). After browning the artichokes, herbs and any other add-ins in a cast iron pan, pour in the eggs and bake in preheated 400° oven about 15 mins.
I couldn't find frozen artichoke hearts, but tinned worked just fine. I also added small potatoes, which was a nice addition.
This was delicious. I used canned artichokes, drained well, squeezed the excess liquid out in paper towels. Threw in a bit of onion, small diced potato, and part of a red pepper. Just delicious. Will make again.
Used asparagus instead of artichokes with leeks, red peppers, garlic, smoked paprika, monterrey jack, Asiago, marjoram, mint Delicious
I had fresh thyme on hand so I used that along with feta (recommended by Colleen in the comments). I, too, baked it at 400 for just under 15 minutes. Great reviews from guests. Easy to throw together, and completely yummy.
Thought you shouldn’t put a nonstick pan under the broiler…