Low-Carb Artichoke-Rosemary Frittata (Video)
Low-Carb Artichoke-Rosemary Frittata has artichokes, cheese, and a bit of rosemary, and although artichokes have some carbs they are full of fiber! Use Breakfast Recipes for more tasty ideas like this one.
Watch the video to see if you want to make Low-Carb Artichoke-Rosemary Frittata!
I’m back from a wonderful cruise to Alaska, and ready to get back to sharing recipes. When I looked at the photos of things I cooked before the trip, I thought maybe I’d have to give the Meatless Monday fans a raincheck this week, but then I remembered this delicious recipe for Low-Carb Artichoke-Rosemary Frittata that I made a couple of weeks ago to update the photos.
A frittata is an Italian style omelet which cooks on top of the stove without being turned and then gets browned under the broiler for a few minutes at the end, and even though years ago when I used to make this at Lake Powell one guy would call it egg mess, it tastes like something you’d order for brunch at the best hotel in town.
I found this recipe so many years ago, I honestly don’t remember where I originally saw it. I do know the original version added a cup of diced, cooked red potatoes, which were sauteed for a few minutes before you added the artichoke hearts. If you eat potatoes you can try it that way, but if you’re a low-carb eater, trust me, this will still be delicious without the potatoes.
(Artichoke Rosemary Frittata was updated with better photos and step-by-step instructions, August 2014. To see more meatless recipe ideas, you can use either the label Meatless Monday or Vegetarian Recipes in the recipe index or visit myMeatless Monday Pinterest board.)
Slice the green onions (or dice some onion) and finely chop the fresh rosemary (or use crushed dried rosemary if you don’t have fresh.) This is a recipe where frozen rosemary would also work well. Heat the butter and olive oil; then saute the onion for a few minutes. Add the finely chopped rosemary and saute a minute or two, until you can smell the rosemary. (You need a frying pan that can go under the broiler to make this.)
While the onions and rosemary cook, drain the artichoke hearts and cut into bite-sized pieces. Add the artichoke hearts to the pan and saute about 3 minutes more. Beat 8 eggs until they’re well combined. Measure about 1 1/2 cups low-fat Mozzarella (or use a mixture of cheeses such as Swiss, sharp white cheddar, or Provolone.) Pour the eggs over the artichoke hearts and sprinkle cheese over the top. Season to taste with salt and fresh-ground black pepper.
Cover the pan and lower the heat. (If you don’t have a fancy frittata pan like this one, any type of lid will work just fine.) Preheat the broiler while the frittata is cooking. Cook the frittata about 15 minutes, or until the mixture seems set and slightly puffs up like this. Then put the frittata under the broiler for about 2 minutes, until the top is nicely browned. (Watch it carefully; it can go from browned to burned pretty quickly.)Here’s how my frittata looked when it came out from under the broiler.
More Tasty Frittata Recipes to Try:
Mushroom-Lover’s Frittata with Spinach and Cheese ~ Kalyn’s Kitchen
Asparagus Frittata ~ Simply Recipes
Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs ~ Kalyn’s Kitchen
Kale Frittata ~ David Lebovitz
Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan ~ Kalyn’s Kitchen
Low-Carb Artichoke-Rosemary Frittata
This Low-Carb Artichoke-Rosemary Frittata is made with artichokes, cheese and a bit of rosemary.
- 2 tsp. finely chopped fresh rosemary or 1 tsp. dried crushed rosemary
- 1/4 cup diced onion or thinly sliced green onion
- 1 tsp. butter
- 2 tsp. olive oil
- 1 can (13.5 oz. size) artichoke hearts, not marinated (I used half a 33 oz. jar of artichoke hearts from Costco.)
- 8 eggs
- 2 T half and half or milk (optional)
- 1 1/2 cups grated Mozzarella (or use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone)
- salt, pepper to taste
- Slice the green onion (or diced 1/4 cup regular onion.)
- Finely chop the fresh rosemary or crush the dried rosemary. (A Mortar and Pestle (affiliate link) would be perfect to crush the dried rosemary.)
- Heat the butter and olive oil in heavy 10 inch non-stick frying pan. (Spray the pan with non-stick spray if you don’t have a non-stick pan.)
- Saute the onion 2-3 minutes.
- Then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary).
- While onions and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces.
- Add diced artichokes to the pan and saute about 3 minutes more.
- Start preheating the broiler.Meanwhile beat eggs (with half and half or milk if using.)
- Pour beaten eggs over artichoke mixture.
- Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture.
- Season to taste with salt and fresh-ground black pepper.
- Cover pan and lower heat; cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan.
- Remove lid and put the pan under the preheated broiler until top is slightly browned, about 2 minutes more. (Watch it carefully when it’s under the broiler.
- Serve right away.
- This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.
Recipe adapted by Kalyn from a source she can no longer remember.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All ingredients in this Artichoke-Rosemary Frittata are good for any type of low-glycemic or low-carb eating plan. It would be recommended to use low-fat cheese if you’re making this for the South Beach Diet, but other low-carb diets would prefer full-fat cheese.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.