Artichoke and Garlic Frittata Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Garlic20 Clove (100 gm), peeled and coarsely chopped
 Bermuda onion1 Large, coarsely chopped
 Olive oil1⁄4 Cup (4 tbs)
 Mushrooms1⁄2 Pound, sliced
 Artichoke hearts12 Ounce, marinated, drained, and halved (2 Jars)
 Eggs10
 Parmesan1⁄4 Pound, freshly grated
 Romano1⁄4 Pound, freshly grated
 Mozzarella cheese1⁄4 Pound, freshly grated
 Italian bread crumbs1⁄3 Cup (5.33 tbs)
 Italian seasoning3 Tablespoon
 Pepper2 Tablespoon, freshly ground
 Salt2 Teaspoon
 Paprika1 Teaspoon (Or As Required)

Nutrition Facts

Serving size

Calories 773 Calories from Fat 429

% Daily Value*

Total Fat 48 g74.4%

Saturated Fat 19.1 g95.7%

Trans Fat 0 g

Cholesterol 599.9 mg

Sodium 3743.1 mg156%

Total Carbohydrates 40 g13.5%

Dietary Fiber 7.4 g29.6%

Sugars 12.3 g

Protein 49 g98.1%

Vitamin A 34.1% Vitamin C 40.6%

Calcium 95.9% Iron 30.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In large pan, sauté garlic and onion in oil until these two ingredients become soft.
2. Add mushrooms and sauté for 5 minutes more.
3. Add artichoke hearts; let mix get s cool.
4. In a large mixing bowl, beat eggs.
5. Fold in cheeses, breadcrumbs, herbs, pepper, and salt.
6. Combine with cooled artichoke and garlic mixture.
7. Pour into two 9-inch cake pans.

SERVING
8. Sprinkle with paprika and bake at 375-degrees for 40 minutes or until done.
9. Serve hot.
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