Artichoke and Mushroom Frittata

From the kitchen of Carly

Tender artichokes and earthy mushrooms meet creamy eggs in this stovetop-to-broiler frittata. Sharp cheddar adds bite while garlic brings everything together. Perfect for breakfast, lunch, or a simple dinner that feels both light and satisfying.

Artichoke and Mushroom Frittata

Artichokes braised until they turn tender and golden, then folded into eggs with sautéed mushrooms and sharp cheddar for a frittata that works equally well for breakfast, lunch, or dinner. The broiler gives you a puffed, set center without fussing over the stove. Best when the artichokes get a little caramelized first.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 4 tbspextra-virgin olive oil, divided
  • 8baby artichokes, trimmed, halved
  • 2garlic cloves, chopped
  • 6 largeeggs
  • 4 tbspcoarsely grated sharp cheddar cheese, divided
  • 4 ozfresh crimini mushrooms
  • 1thinly sliced

Instructions

  1. Set a medium skillet over medium-high heat with 2 tablespoons of oil. Add the artichoke halves, season well with salt and pepper, and sauté until the edges begin to brown, about 4 minutes. Stir in the garlic and pour in 1/2 cup water, then drop the heat to medium-low, cover, and simmer until the bases pierce easily with a small sharp knife, about 10 minutes. Uncover and let any remaining liquid boil off completely, then pull the pan off the heat.

  2. Preheat the broiler. In a large bowl, whisk together the eggs and 2 tablespoons of cheese, season with salt and pepper, and set aside. Pour the remaining 2 tablespoons of oil into a medium nonstick ovenproof skillet over medium-high heat. Add the mushrooms and sauté until browned, about 5 minutes. Pat the artichokes dry, add them to the skillet, and stir for 2 minutes. Pour in the egg mixture and stir briefly to combine everything. Drop the heat to medium, cover, and cook until the eggs are almost set, about 5 minutes, then scatter the remaining 2 tablespoons of cheese over the top.

  3. Slide the skillet under the broiler and cook just until the center is set, about 1 minute. Run a rubber spatula around the edges to loosen, then slide the frittata out onto a platter. Serve warm or at room temperature.

Tips from the kitchen

  • Pat the cooked artichokes completely dry before adding the eggs, otherwise moisture will steam them instead of setting them properly.
  • Don't skip the initial browning of artichokes over medium-high heat, the color development is where the flavor lives.
  • The frittata keeps cooking on residual heat after you pull it from the broiler, so stop the broiler step when the center still jiggles just slightly.
  • Nonstick ovenproof skillet is essential here, regular cast iron will warp under the broiler.

Variations

  • Swap the mushrooms for fresh spinach wilted down with a shallot, and add a pinch of nutmeg to the eggs for an earthy direction.
  • Use goat cheese instead of cheddar and toss in fresh dill at the end of cooking for a brighter, more herbaceous frittata.
  • Replace half the artichokes with roasted red peppers (jarred works) and add a dash of smoked paprika to lean into a Spanish flavor profile.
  • Fold in crumbled sausage or crispy bacon if you want protein density, add it to the skillet right before the eggs.

Make ahead and storage

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently in a 300-degree oven for 10 minutes, or eat it cold straight from the fridge, which honestly is its best application.