Artichoke Frittata has artichokes, cheese, and rosemary, and although artichokes have some carbs they’re full of fiber so low in net carbs! 

PIN the Artichoke Frittata to try it later!

Artichoke Rosemary Frittata close-up photo of finished frittata in pan

Recently I made this delicious (and low-carb!) Artichoke Frittata to update the photos. This was always a favorite recipe back in the days when I used to cater houseboat trips I found the recipe so many years ago that I honestly don’t remember where I first saw it. I do know the original version added a cup of diced, cooked red potatoes, which were cooked 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.

And I encourage you to try the slight touch of rosemary, which really adds a delightful flavor with the artichokes! If you don’t have fresh rosemary, just use half as much dried crushed rosemary or ground rosemary (affiliate link) would be even better here, because nobody likes to bite into a piece of dried rosemary. If you’re an artichoke fan, I hope you’ll try this for an easy tasty breakfast!

What ingredients do you need for this recipe?

What is a Frittata?

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. You can read more about the difference between an omelet and a frittata if you’re interested. And this type of dish is perfect for breakfast, lunch, or dinner.

Can you make this with marinated artichoke hearts?

I haven’t tried using marinated artichoke hearts in this recipe. But if you’re a fan of those and have some on hand I am guessing they will probably taste good here.

More Frittata Recipes to Swoon Over:

Bacon Frittata with Two Cheeses
Feta Cheese and Avocado Frittata
Greek Frittata
Avocado Frittata with Cotija and Mozzarella
Zucchini Frittata

Artichoke Rosemary Frittata process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. You need a frying pan that has a lid and can go under the broiler to make this recipe.
  2. Slice the green onions (or dice some onion) and finely chop the fresh rosemary. This is a recipe where frozen rosemary would also work well or use ground rosemary (affiliate link) or finely crushed dried rosemary.
  3. Heat the butter and olive oil; then cook onion for a few minutes. Add the finely chopped rosemary and cook a minute or two more, until you can smell the rosemary.
  4. While the onions and rosemary cook, drain the artichoke hearts and cut into bite-sized pieces. Add the artichoke hearts to the pan and cook about 3 minutes.
  5. Beat 8 eggs until they’re well combined.
  6. Measure grated Mozzarella (or use a mixture of cheeses such as Swiss, sharp white cheddar, or Provolone.)
  7. Pour eggs over the artichoke hearts and sprinkle cheese over the top.  Season to taste with salt and fresh-ground black pepper.
  8. 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.
  9. Cook the frittata about 15 minutes, or until the mixture seems set and slightly puffs up like this.
  10. 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.)
  11. Here’s how my frittata looked when it came out from under the broiler.
  12. Serve hot and enjoy!

Artichoke Rosemary Frittata square thumbnail photo

Artichoke Rosemary Frittata square thumbnail photo
Yield: 6 servings

Artichoke Frittata

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

This low-carb Artichoke Frittata is made with artichokes, cheese and a bit of rosemary for a delicious dish that's perfect for breakfast, lunch, or dinner.


  • 2 tsp. finely chopped fresh rosemary (see notes for dried rosemary)
  • 1/4 cup thinly sliced green onion (see notes)
  • 2 tsp. butter 
  • 2 tsp. olive oil
  • one 13.5 oz. can artichoke hearts, not marinated 
  • 8 eggs
  • 2 T half and half
  • 1 1/2 cups grated Mozzarella (see notes)
  • salt and fresh-ground black pepper pepper to taste


  1. Slice the green onion (or dice 1/4 cup regular onion.)
  2. Finely chop the fresh rosemary or crush the dried rosemary if you don't have ground rosemary.
  3. Heat the butter and olive oil over medium heat in heavy 10 inch non-stick frying pan. (Spray the pan with non-stick spray if you don’t have a non-stick pan.)
  4. Cook the onion 2-3 minutes.
  5. Then add rosemary and cook 1-2 minutes more (until you can start to smell rosemary).
  6. While onions and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces.
  7. Add diced artichokes to the pan and cook about 3 minutes more.
  8. Start preheating the broiler.
  9. Meanwhile beat eggs with half and half.
  10. Pour beaten eggs over artichoke mixture.
  11. Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture.
  12. Season to taste with salt and fresh-ground black pepper.
  13. 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.
  14. 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.)
  15. Serve right away.
  16. This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.


If you don't have fresh rosemary or frozen rosemary I would use one teaspoon of very finely chopped dried rosemary, or use ground rosemary (affiliate link) if you have some.

You can use 1/4 cup regular shopped onion if you don't have green onion. You can also use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone.

Recipe adapted by Kalyn from a source she can no longer remember.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 243Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 274mgSodium: 579mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 17g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
All ingredients in this Artichoke Frittata are good for any type of low-carb or low-glycemic eating plan. It would be recommended to use low-fat cheese if you’re making this for the original South Beach Diet, but other low-carb diets would prefer full-fat cheese.

Find More Recipes Like This One:
Use Breakfast Recipes for more tasty ideas like this one. Use the Diet Type Index 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.

Historical Notes for this Recipe:
Artichoke Frittata was first posted in 2008. It was updated with better photos and step-by-step instructions in August 2014. The recipe was last updated with more information in 2021.

Pinterest image of Artichoke Frittata

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