Divalicious Recipes
menu icon
subscribe
search icon
×

Artichoke and Lemon Frittata

Published: · Updated: by · This post may contain affiliate links · This blog generates income via ads ·

Spread the love
Jump to Recipe
Pin Recipe Print Recipe
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

 

More Main Dishes

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Selina

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

    Reply

    • Angela Coleby

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

      Reply

  2. Pat

    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

      So glad that you like it!

      Reply