Cheesy Artichoke & Onion Frittata

Cheesy Artichoke & Onion Frittata Cheesy Artichoke Frittata – Central West Mums

This budget family frittata recipe for brunch, lunch or dinner is a no brainer when you need to whip up something quick.

Artichokes marinated in a jar last forever in your pantry unopened, so it’s handy to keep a couple of these stocked for days when you just don’t want to cook. They are loaded with nutrients.  Most other ingredients are regular items most households have in their kitchen, and apart from the essential eggs, you could practically leave most other items out if your stocks are looking particularly lean.

Cheesy Artichoke & Onion Frittata

Prep time: 5 mins – Cook time: 10 mins – Serves 4-5


1 tbsp olive oil

1 small brown onion, finely diced

1 x 170g jar marinated artichoke hearts, roughly chopped

7 eggs

1 teaspoon fresh lemon thyme (or 1/2 tsp dried)

1/4 teaspoon sweet paprika (optional)

1 garlic clove, minced

1/2 cup of cheddar cheese, grated or combination of two favourites like parmesan

Salt & freshly ground black pepper

Handful of fresh continental parsley leaves, from the garden to garnish (or leave out)


Preheat your grill on medium high. Heat oil in a 15-20cm (base measurement) non-stick frying pan over medium heat. Add onion and cook for 2-3 minutes stirring so it becomes translucent and golden without burning. Add artichokes and cook for a further 2 minutes.

Whisk eggs together in a bowl adding the garlic, thyme, paprika. Stir through grated cheese and season with salt and pepper.

Pour the egg mixture over the artichoke and onions in pan. For the first minute or two using a wooden spoon, work your way around the edge of the pan where the mixture is cooking just to create a neat separation with egg while it is cooking so that the uncooked egg continues to create a nice rim on the outside. Turn heat down low and slowly cook for a further 4-5 minutes. The centre will still appear runny at this stage.

Place under the grill for a couple of minutes and then using an oven mitt, hold the handle and check that it isn’t wobbling and looks golden brown on top. Remove and then carefully flip over onto a plate or board to serve. Place parsley on the top and cut into slices.

Serving suggestion: A simple side salad of rocket, chopped tomatoes with balsamic dressing works well. Aioli on the side also works well.

Amorette Zielinski

Amorette is a Mum of two boys who often keep her flying by the seat of her pants and a wife to a man who is so much fun to share life with; never dull! Friends often call her a ‘connector’ because she loves putting like minded people together curating experiences for them.

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