Sarah Karnasiewicz
Hands-On Time
15 Mins
Total Time
35 Mins

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

Transfer the skillet to oven and bake until the frittata is set, about 20 minutes. Slice into wedges to serve.

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