Artichoke and Tomato Frittata

Full of vegetables and eggs, this Artichoke and Tomato Frittata is fresh, healthy, and delicious! It's the perfect one skillet breakfast!

 

I really love making frittatas because they are so easy and you can pretty much throw anything into them.  We always have eggs around our house, so if some night I have no clue what to make for dinner, I can usually turn to some sort of frittata.  This Artichoke and Tomato Frittata is perfect!

For this particular frittata, I knew I wanted to use tomatoes because I had a bunch in the fridge that would have gone bad otherwise, and I hate wasting food.  I didn't see much else to use in our fridge, but I knew we had some canned artichoke hearts in the pantry. Score! I LOVE artichokes!  Mixing them together with a little Parmesan cheese and we had a winning dish!  Serve this with some toast or English muffin on the side (I love making a little frittata egg sandwich), and you have a perfectly easy and delicious weeknight dinner.

If you have never made a frittata, don't be intimidated! It is pretty much one of the easiest things to make!  Don't like some of the ingredients in this one? No problem, put in whatever you want! As long as you have the egg base down, you can make a frittata with anything (I really love spinach and feta, too!).

More EGG recipes you might like:

• Egg Salad Lettuce Wraps (KETO/low carb)
• The Best Egg Salad Recipe
• Air Fryer Hard Boiled Eggs (no boiling)
• Mexican Baked Eggs (One Skillet)
• Make-Ahead Egg & Cheese Breakfast Sandwiches

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Artichoke and Tomato Frittata

Prep Time

5 mins

Cook Time

20 mins

 

Full of vegetables and eggs, this Artichoke and Tomato Frittata is fresh, healthy, and delicious!

Servings: 8 servings

Ingredients

• 7 eggs beaten
• 1- ounce Parmesan freshly grated
• ½ teaspoon black pepper
• Pinch salt
• 1 teaspoon butter
• 1 can artichoke heats chopped
• 2 to tomatoes chopped (I used plum, but any type is fine)

Instructions

1. Preheat oven to broil setting.
2. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add artichokes and tomatoes and cook for 2-3 minutes, stirring frequently. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
3. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings (or however many desired). Serve immediately with pepper and salt on the side for additional seasoning.

Recipe Notes

Don't want to ditch the meat? Add sliced ham to the egg mixture for a nice addition.