Whip up this One-Pan Artichoke Roasted Red Pepper Frittata recipe first thing in the morning for an easy-to-make breakfast or enjoy it at the end of the day as a breakfast-for-dinner treat you can’t resist.
I can’t even begin to explain how much I love to make frittatas. They are my go-to meal when I don’t feel like cooking something complicated and have leftover vegetables to use. I’m not even kidding when I say how easy, healthy, and flavorful this simple Artichoke Roasted Red Pepper Frittata recipe can be. To be honest, you could throw any of your favorite veggies, seasonings, and eggs together to come up with a delicious meal. However, this particular combination of artichokes and roasted red peppers is a delightful healthier classic. It’s the perfect way to start your day!
Start by sautéing half of a cup of chopped red onion with two tablespoons olive oil in an oven-safe skillet. Once onions are translucent, add one teaspoon of minced garlic. While the onions and garlic continue to cook, open and drain one 14-ounce can of artichoke hearts. Chop the artichokes into small pieces.
One-Pan Artichoke Roasted Red Pepper Frittata
Add the chopped artichoke hearts and half of a cup of roasted red peppers to the skillet. Continue to sauté for approximately five minutes.
In a separate bowl, whisk six eggs together with a dash of salt and pepper. Next, you will turn your skillet to low heat. Add the eggs and approximately six large, fresh basil leaves that have been roughly chopped. Continue to cook for five to 10 minutes or until the eggs begin to firm up. Be sure not to stir the ingredients in this Artichoke Roasted Red Pepper Frittata during this time. Let the eggs begin to set without scrambling everything together.
Once the eggs begin to firm up, place the skillet in your oven at 375ºF for 10 minutes or until the eggs are fully cooked. If you would like to add Parmesan cheese, sprinkle desired amount on top. Place skillet under broiler for one to two minutes or until the cheese is browned. Remove from oven and let cool before slicing.
This Artichoke Roasted Red Pepper Frittata recipe makes the perfect weekend breakfast or can be made ahead of time and reheated during the week. However you decide to enjoy it, you will not be disappointed!
Ingredients
- 6 eggs
- 1 tsp minced garlic
- 1 14-oz can artichoke hearts
- 1/2 cup red onion
- 1/2 cup roasted red peppers
- 2 tbsp olive oil
- Approximately 6 large, fresh basil leaves, chopped
- Dash salt/pepper
- Shredded Parmesan cheese, optional topping
Instructions
- Heat a large oven save skillet over medium heat. Sauté 1/2 cup of chopped red onion with 2 tbsp olive oil.
- Once onions are translucent, add 1 tsp of minced garlic to pan.
- Open and drain 1 14-oz can of artichoke hearts. Chop into small pieces.
- Add the chopped artichoke hearts and roasted red peppers to the pan.
- Continue to sauté for approximately 5 minutes.
- In a bowl, whisk 6 eggs together with a dash of salt and pepper.
- Turn skillet to low heat, add eggs and chopped basil leaves.
- Cook for approximately 5-10 minutes or until the eggs begin to firm up. Be sure not to stir the ingredients during this time. Let the eggs begin to set without scrambling everything together.
- Once the eggs begin to firm up, place the skillet in a 375ºF oven for approximately 10 minutes or until the eggs are fully cooked.
- If you would like to add Parmesan cheese, sprinkle desired amount on top. Place under broiler for 1-2 minutes or until the cheese is browned.
- Remove from skillet from oven and let cool before slicing.
Notes
Home Chef Tip: Be sure not to leave the skillet in the oven too long. You will end up with a frittata that is dry, rubbery, and crumbly.
We hope you enjoy this One-Pan Artichoke Roasted Red Pepper Frittata recipe from SoFabFood Contributor, Julie from The Healthy Home Cook, as much as we do. If you love this recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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