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Artichoke Frittata
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Rating: 5/5 (2 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 479
% Daily Value**
Total Fat 20g
Saturated Fat 5g
Unsaturated Fat 3g
Cholesterol 533mg
Sodium 595mg
Total Carbohydrate 54g
Dietary Fiber 19g
Sugars 5g
Protein 25g
Vitamin A  19%Vitamin C  58%
Calcium  14%Iron  25%
Potassium  44%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichoke Frittata

Date Added: June 19, 2018


1/2 Teaspoon Salt to taste
1 Teaspoon Ground Pepper
2 Tablespoons Olive Oil
6 Artichokes
1 Tablespoon Chive Minced fresh
8 Eggs well beaten
1 Teaspoon Rosemary Minced fresh
3 Cloves Of Garlic peeled, minced
1 Tablespoon Fresh Oregano Chopped
3 Red Potatoes (about 1/2 pound) grated
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1. Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat.

2. Add the garlic and saute until translucent, 2 to 3 minutes.

3. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often.

4. Add the grated potatoes and cook for another 5 minutes.

5. Add the eggs, salt, pepper and herbs. To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath.

6. Repeat until the egg is set. Serve hot or cold, cut into wedges. Serves 4.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 58% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Garlic, Rosemary, Olive Oil allergies.
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