Artichoke and Mushroom Frittata

Artichoke and Mushroom Frittata
Staff Writer
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.

Click here to see 7 Must-Try Frittata Recipes.

2
Servings
371
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
27g
39%
Sugar
3g
3%
Saturated Fat
22g
92%
Cholesterol
4mg
1%
Carbohydrate, by difference
26g
20%
Protein
5g
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
63mg
6%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
35µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
54mg
8%
Selenium, Se
8µg
15%
Sodium, Na
356mg
24%
Water
32g
1%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.