Kalyn's Kitchen

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! 

PIN the recipe to try it later!

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

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 process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1.  You need a frying pan that can go under the broiler and has a lid to make this recipe.
  2. 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.
  3. 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.
  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 about 1 1/2 cups Mozzarella (or use a mixture of cheeses such as Swiss, sharp white cheddar, or Provolone.)
  7. Pour the 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

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

Artichoke Rosemary Frittata square thumbnail photo

Artichoke Rosemary Frittata

Yield 6 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

This Low-Carb Artichoke Rosemary Frittata is made with artichokes, cheese and a bit of rosemary for a delicious breakfast that's perfect for a special day.


  • 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


  1. Slice the green onion (or dice 1/4 cup regular onion.)
  2. Finely chop the fresh rosemary or crush the dried rosemary. (A Mortar and Pestle (affiliate link) would be perfect to crush the dried 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.


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.

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Artichoke Rosemary Frittata

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    22 Comments on “Artichoke Rosemary Frittata (Video)”

  1. Tastefullygf, so glad you like it. (And anyone who makes a meal plan always gets my admiration.)

  2. Kalyn, this looks delicious! If I hadn't already done my meal plan for this week, I'd be making this for dinner tonight! I'll definitely be trying it sometime soon 🙂

  3. June Baby, I love artichokes too!

    Lydia, me too! I think either of those herbs would be good in this.

  4. As I'm not a huge rosemary fan, I'll swap some fresh thyme or oregano from my garden. I adore frittatas, and make one every week.

  5. That looks great! I love artichokes, this sounds like a great use for it. 🙂

  6. Barbara, you can definitely keep this in the fridge for a day or two and reheat in the oven tightly covered with foil. I have frozen it, but I think the texture is better when it's just refrigerated.

  7. Kalyn, I Googled freezing frittatas and your post came up. I'm doing brunch for about 35 for my grandson's baby blessing and plan to serve frittatas. I didn't know they'd keep so well in the fridge. Do they heat up quickly. Do you always microwave them, or could you warm them in the oven wrapped in foil? Thanks!

  8. Artichokes would have to be my favourite vegetable. This is such a great recipe!

  9. Egg mess? Um, I don’t think so! More like- eggalicious! Artichokes and rosemary are a fab combo. (And thanks for including my frittata!)

  10. I love a lunch frittata and rosemary so I have to try this one.

    I have never had one with artichokes.

  11. This looks like it would be nice for brunch with the inlaws.

  12. I am going to make this. I have a rosemary plant in my yard and have been looking for recipes. Thanks!

  13. Look at that perfectly golden brown top! This frittata sounds good!

  14. Yet another lovely egg dish from your kitchen! This reminds me I haven’t made a frittata for a while.

  15. Mmm, I love anything with artichokes, but I don’t think I’ve ever had them with eggs! I’ll definitely have to try this some time. 🙂 Since I usually cook just for myself, I like to make mini-fritattas with an 8-inch skillet and 4 eggs. I’ll usually make it for dinner, eat half that night, and then cut the rest in half to get 2 small breakfast servings out of it. Thanks for the great fritatta-filling idea!

  16. Mmmm…I love frittatas because they’re a perfect way to have something tasty with whatever is in the pantry or fridge. The artichokes in this sound perfect!

  17. Patty, you can freeze dishes like frittata and egg casseroles and reheat in the microwave, but you should be prepared for the fact that the eggs will release some water when they’re thawed and reheated. You can put a paper towel under it when you’re reheating to absorb the water.

    These days I’m more likely to just cut it into pieces and store in the fridge, where it will keep at least a week.

  18. I’m glad I found your blog. I did the P 1 several yrs ago and lost over 10 lb in that 2 weeks. Ihave hypoglycemia and I feel cruddy most of the time becuase of the way I eat. I know the SB works.
    I made my first frittata a couple weeks ago with zuchinni and I loved it. I want to make anther, and freeze the individual slices so that I can just grab adn reheat. Do you have any suggestions for this?
    Thanks a bunch
    Patty H.

  19. Fritatta’s are perfect for using up left over ingredients in your fridge – and relatively cheap too which is always good when you’re feeding a family. This one looks delicious.

  20. Yum! I really like the idea of combining artichokes with rosemary – it sounds delicious. Frittatas are always a great super-fast meal – so satisfying and, like you say, they really fill you up even without the carbs.