Artichoke and Mushroom Frittata

Staff Writer
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.

Click here to see 7 Must-Try Frittata Recipes.

2
Servings
477
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.

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.

Nutritional Facts

Total Fat
40g
62%
Sugar
2g
N/A
Saturated Fat
10g
48%
Cholesterol
333mg
100%
Protein
20g
41%
Carbs
10g
3%
Vitamin A
177µg
20%
Vitamin B12
1µg
17%
Vitamin B6
0.3mg
15.5%
Vitamin C
8mg
13%
Vitamin D
2µg
N/A
Vitamin E
5mg
25%
Vitamin K
24µg
31%
Calcium
304mg
30%
Fiber
3g
13%
Folate (food)
81µg
N/A
Folate equivalent (total)
81µg
20%
Iron
3mg
15%
Magnesium
51mg
13%
Monounsaturated
24g
N/A
Niacin (B3)
2mg
9%
Phosphorus
381mg
54%
Polyunsaturated
5g
N/A
Potassium
455mg
13%
Riboflavin (B2)
0.6mg
37.4%
Sodium
538mg
22%
Thiamin (B1)
0.1mg
7.7%
Zinc
2mg
14%

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