Gluten-Free Artichoke Basil Frittata

Gluten-Free Artichoke Basil Frittata

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!

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

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
  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.)
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

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