Vegetable Fritatta

Beth Renzetti


The word frittata is derived from Italian and roughly translates to "egg-cake".
Use fresh, cooked artichoke hearts, frozen & thawed, or canned. Don't use jarred, marinated artichoke hearts.


★★★★★ 1 vote

15 Min
35 Min


  • 2 Tbsp
  • 1/2 c
    minced shallot
  • 2 c
    artichoke hearts, quartered or chopped
  • 4 c
    loosely packed baby spinach leaves
  • 10
    eggs, beaten
  • 1/4 tsp
  • 1/4 tsp
    red pepper flakes
  • 8 oz
    fontina cheese, shredded

How to Make Vegetable Fritatta


  1. Preheat oven to 400°F.
  2. In a 12" heavy, stove to oven safe skillet (such as cast iron), melt the butter.
  3. Add shallots & saute briefly. Add artichoke hearts & saute briefly. Add spinach & saute until just barely wilted.
  4. Sprinkle on salt & red pepper flakes. Stir to combine.
  5. Pour on eggs, distributing egg & vegetables evenly. Leave it alone to cook on a medium low flame until barely set. About 10 minutes.
  6. Sprinkle cheese over top & transfer to oven. Cook 15 - 20 minutes until cheese is melted, bubbly & browned.
  7. Remove & let sit 5 minutes before cutting into wedges.

Printable Recipe Card

About Vegetable Fritatta

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtags: #Italian, #vegetarian

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