Potato and Artichoke Frittata
Elevate your brunch game with this irresistible Potato and Artichoke Frittata, a savory masterpiece that's as easy to make as it is impressive to serve. Featuring tender slices of golden russet potato, tangy marinated artichoke hearts, and a savory blend of sautéed onion, garlic, and parsley, this frittata offers a symphony of flavors in every bite. Eight fluffy eggs enriched with parmesan cheese create a creamy, custard-like texture, while a final broil in the oven delivers a perfectly golden, puffed finish. Ready in just 40 minutes and served warm or at room temperature, it’s a versatile dish perfect for breakfast, lunch, or light dinner. Whether you’re hosting a weekend brunch or meal-prepping for the week, this skillet-cooked frittata is packed with rustic, Mediterranean-inspired charm that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 8 pieces eggs
- 1 large russet potato
- 1 cup marinated artichoke hearts
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- 1 cup parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel the potato and cut it into thin slices, about 1/8-inch thick. Rinse and pat dry.
Drain the marinated artichoke hearts and chop them into bite-sized pieces.
Finely dice the onion and mince the garlic cloves.
In a medium bowl, crack the eggs and whisk them until fully blended. Add the grated parmesan cheese, salt, and black pepper, then whisk again to combine.
Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the sliced potato and cook for 5-7 minutes, stirring occasionally, until the potatoes are tender and slightly golden.
Add the remaining 1 tablespoon of olive oil to the skillet, then stir in the diced onion and minced garlic. Cook for another 3-4 minutes, until the onion becomes translucent and fragrant.
Stir in the chopped artichoke hearts and cook for 2 more minutes to heat them through.
Reduce the heat to low, then evenly spread the vegetables across the skillet. Pour the egg mixture over the top, ensuring it coats all the ingredients evenly.
Sprinkle the chopped fresh parsley over the top of the frittata.
Continue cooking on the stovetop for 3-4 minutes, or until the edges of the frittata begin to set.
Transfer the skillet to the oven and broil on the top rack for 4-5 minutes, or until the frittata is puffed up and the surface turns golden brown.
Remove the skillet from the oven (use oven mitts to avoid burns) and let the frittata cool for 5 minutes before slicing.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1568 mg | 523% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 10.3 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1272 mg | 98% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
