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    Home » Main Dishes

    Artichoke and Lemon Frittata

    Published: Jan 24, 2012 · Updated: Jul 12, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    Lemon and artichoke come together in this frittata to make a refreshing lunch.

    It is fresh, zesty and the taste of summer all bound together in a frittata base!   The combination of lemon and artichoke as left me wanting more so shall be exploring this combination in other forms.

    This has bounced straight into my top three favourite frittata flavours.   It is fresh, zesty and the taste of summer all bound together in a frittata base!   The combination of lemon and artichoke as left me wanting more so shall be exploring this combination in other forms.

    You could use Parmesan cheese too instead of the Pecorino Romano.    I used artichokes from a can for this, but you could use ones from the deli counter too.   Or fresh if you want to cook, peel and chop them...if you have that time....so, from a can it is then!

    Artichoke & Lemon Frittata

    Angela Coleby
    A light frittata perfect for a summer lunch
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Lunch
    Cuisine American
    Servings 4 servings
    Calories 308 kcal

    Ingredients
     
     

    • 1 small onion peeled & chopped
    • 14 oz artichoke hearts, tinned chopped
    • 2 cloves garlic peeled & chopped
    • 1 tablespoon parsley chopped
    • 1 lemon grated rind and juice
    • ¼ cup Pecorino Romano cheese grated
    • 6 medium eggs
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Heat the olive oil in a large frying pan and cook the onion for 3-4 minutes until tender.  Add the garlic and artichokes cook for a further minute.
    • In a bowl mix the parsley, lemon rind, lemon juice and Pecorino cheese together. Add to the frying pan and stir.
    • Beat the eggs until well blended, season to taste and pour over the artichoke mixture in the frying pan.
    • Cook on the stove for 2-3 minutes until the frittata is slightly set.
    • Place the frying pan in the oven and cook for about 15 - 20 minutes until the frittata is firm.

    Notes

    A serving is a quarter of the frittata
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
     
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 308kcalCarbohydrates: 11gProtein: 12gFat: 24gSaturated Fat: 5gCholesterol: 252mgSodium: 839mgPotassium: 154mgFiber: 3gSugar: 3gVitamin A: 1459IUVitamin C: 38mgCalcium: 137mgIron: 2mg
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

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      Recipe Rating




    1. Selina

      July 12, 2020 at 12:31 am

      I can’t see Ingredients or directions anywhere. Would love to try it. Can you link the recipe please?

      Reply
      • Angela Coleby

        July 12, 2020 at 3:45 pm

        I've updated the recipe card. I have been meaning to make this myself again for better photos too!

        Reply
    2. Pat

      January 27, 2012 at 5:02 am

      Your frittatas all week have been wonderful! Can't wait to make every single one. Love the blog. So glad I found it.

      Reply
      • Angie C

        January 27, 2012 at 9:02 pm

        So glad that you like it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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