Artichoke, Rosemary, and Garlic Frittata

artichoke-rosemary-garlic-frittata
Photo by Sarah Karnasiewicz
Artichoke, Rosemary, and Garlic Frittata 3.8 32 5 1
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  • Makes 6
  • Hands-On Time
  • Total Time

Heat oven to 400° F. Heat oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until fragrant and pale golden, 1-2 minutes. Use a slotted spoon to transfer the garlic to a plate. Set aside the skillet and oil.

Whisk the eggs, yogurt, ½ teaspoon salt, and ½ teaspoon pepper until combined. Whisk in the Parmesan, the rosemary, and the reserved garlic.

Heat the reserved oil in the skillet over medium. Add the egg mixture and the artichokes in one layer. Cook until the frittata is set just around the edge, 3-4 minutes.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 cloves garlic, peeled and thinly sliced
  3. Check 8 large eggs
  4. Check ½ cup plain yogurt or crème fraîche
  5. Check kosher salt and black pepper
  6. Check 1 cup Parmesan, shredded
  7. Check 2 tablespoons minced fresh rosemary
  8. Check 12 ounces marinated artichoke hearts, drained and patted dry

Directions

  1. Heat oven to 400° F. Heat oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until fragrant and pale golden, 1-2 minutes. Use a slotted spoon to transfer the garlic to a plate. Set aside the skillet and oil.
  2. Whisk the eggs, yogurt, ½ teaspoon salt, and ½ teaspoon pepper until combined. Whisk in the Parmesan, the rosemary, and the reserved garlic.
  3. Heat the reserved oil in the skillet over medium. Add the egg mixture and the artichokes in one layer. Cook until the frittata is set just around the edge, 3-4 minutes.
  4. Transfer the skillet to oven and bake until the frittata is set, about 20 minutes. Slice into wedges to serve.