4 ratings

Artichoke and Mushroom Frittata

Artichoke and Mushroom Frittata
Will Budiaman

Artichoke and Mushroom Frittata

The crisp, clean flavor of artichokes shine through in this delicious egg dish. The trick to turning an artichoke is to make sure you're working with a nice, sharp paring knife and to keep rubbing it with lemon to prevent it from oxidizing.

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  • 1/4 Cup olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, sliced
  • 2 1/2 Ounces beech mushrooms (honshimeji)
  • 2 fresh artichoke hearts
  • 4 eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 Cup grated Parmigiano-Reggiano


Preheat the oven to 350 degrees.

Heat the olive oil in an 8-inch, ovenproof skillet over medium heat and add the onion, garlic, and mushrooms. Cook until the onions are softened and the mushrooms are golden brown, about 5 minutes.

Then, slice the artichokes thinly and add them to the pan. Cook until crisp tender, about 5 minutes. Reduce the heat to low, stir the cheese into the eggs, and season with salt and pepper. Add the eggs. Cook for 3-4 minutes and transfer to the oven.

Bake until just set and the center still jiggles slightly when the pan is shaken, about 5-6 minutes. Remove from the oven and let cool. Serve.