Artichoke Rosemary Frittata (Video)
Artichoke Rosemary Frittata has artichokes, cheese, and a bit of rosemary, and although artichokes have some carbs they are full of fiber so this is very low in net carbs!
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.
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- You need a frying pan that can go under the broiler and has a lid to make this recipe.
- 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 rosemary.) 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.
- 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.
- Beat 8 eggs until they’re well combined.
- Measure about 1 1/2 cups 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.
- Serve hot and enjoy!
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
Zucchini Frittata ~ Kalyn’s Kitchen
- 2 tsp. finely chopped fresh rosemary (or 1 tsp. dried crushed rosemary)
- 1/4 cup thinly sliced green onion (see notes)
- 1 tsp. butter
- 2 tsp. olive oil
- one 13.5 oz. can artichoke hearts, not marinated (see notes)
- 8 eggs
- 2 T half and half
- 1 1/2 cups grated Mozzarella (see notes)
- salt and fresh-ground black pepper pepper to taste
- Slice the green onion (or dice 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 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.)
- Cook the onion 2-3 minutes.
- Then add rosemary and cook 1-2 minutes more (until you can start to smell rosemary).
- While onions and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces.
- Add diced artichokes to the pan and cook about 3 minutes more.
- Start preheating the broiler.
- Meanwhile beat eggs with half and half.
- 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.
You can use 1/4 cup regular shopped onion if you don't have green onion. You could make this with slightly less artichokes if you don't want quite so many carbs. 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.
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.
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 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 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.
Historical Notes for this Recipe:
Artichoke Rosemary Frittata was updated with better photos and step-by-step instructions, August 2014.