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Gluten-Free Artichoke Basil Frittata

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6
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Add something flavorful to your family’s Italian meal with this delicious artichoke frittata - ready in just 25 minutes. A perfect recipe for breakfast or dinner!

Ingredients

1
can (13 to 14.5 oz) artichoke hearts, drained, or 1 package (12 oz) frozen artichoke hearts, thawed
1
tablespoon olive oil
1/2
cup chopped red onion
2
cloves garlic, finely chopped
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1
tablespoon chopped fresh parsley
6
eggs
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons gluten free grated Parmesan cheese

Directions

  • 1 Cut artichoke hearts into quarters. In 10-inch ovenproof nonstick skillet, heat oil over medium heat (if not using nonstick skillet, increase oil to 2 tablespoons). Add onion, garlic, basil and parsley; cook 3 minutes, stirring frequently, until onion is tender. Reduce heat to medium-low.
  • 2 In medium bowl, beat eggs, salt and pepper until blended. Pour over onion mixture. Arrange artichokes on top of egg mixture. Cover; cook 7 to 9 minutes or until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
  • 3 Set oven control to broil. Broil frittata with top about 5 inches from heat about 3 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.)

Expert Tips

The cooked egg under the artichoke pieces may turn light green due to the acid in the artichoke hearts. This will not affect the eating quality or flavor of the frittata.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
% Daily Value
Total Fat
8g
Saturated Fat
2g
Cholesterol
215mg
Sodium
480mg
Total Carbohydrate
9g
Dietary Fiber
4g
Protein
10g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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