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


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

How to Make Vegetable Fritatta


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

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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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