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Artichoke Mushroom Frittata

Artichoke Mushroom Frittata

Similar to the Artichoke Frittata on the opposite page, but adding mushrooms and leaving out the Parmesan cheese gives a whole new flavor.


  • 3 tablespoons butter
  • 1 cup canned, quartered artichoke hearts, drained
  • 4 ounces fresh mushrooms, sliced
  • 1/2 small onion, sliced
  • 8 eggs, beaten
  • 6 ounces shredded Gruyere cheese


  1. In a heavy skillet, melt the butter and saute the artichoke hearts, mushrooms, and onion over medium-low heat until the mushrooms are limp.
  2. Spread the vegetables evenly over the bottom of the skillet, and pour the eggs over them.
  3. Turn the burner to low, and cover the skillet. (If your skillet doesn't have a cover, use foil). Let the frittata cook until mostly set (7 to 10 minutes).
  4. Top with the Gruyere and slide the skillet under the broiler, about 4 inches from the heat. Broil for 2 to 3 minutes, or until the eggs are set on top and the cheese is lightly golden. Cut into wedges and serve.

Yield: 4 servings, each with 7 grams of carbohydrates and 3 grams of fiber, for a total of 4 grams of usable carbs and 26 grams of protein.

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