Sunday, August 10, 2014

Artichoke-Rosemary Frittata Recipe (Low-Carb, Gluten-Free)

Artichoke hearts and cheese flavored with a bit of rosemary make this frittata extra flavorful.

(Updated with better photos and step-by-step instructions, August 2014.)   I'm back from a wonderful cruise to Alaska, and ready to get back to sharing recipes.  When I looked at the photos of things I cooked before the trip, I thought maybe I'd have to give the Meatless Monday fans a raincheck this week, but then I remembered this delicious recipe for Artichoke-Rosemary Frittata that I made a couple of weeks ago to update the photos.  A frittata is an Italian style omelet which cooks on top of the stove without being turned and then gets browned under the broiler for a few minutes at the end, and even though years ago when I used to make this at Lake Powell one guy would call it "egg mess," it tastes like something you'd order for brunch at the best hotel in town. 

I found this recipe so many years ago, I honestly don't remember where I originally saw it. I do know the original version added a cup of diced, cooked red potatoes, which were sauteed for a few minutes before you added the artichoke hearts. If you eat potatoes you can try it that way, but if you're a low-carb eater, trust me, this will still be delicious without the potatoes.

(To see more meatless recipe ideas, you can use either the label Meatless Monday or Vegetarian Recipes in the recipe index or visit my Meatless Monday Pinterest board.  I also share Meatless Monday ideas from other blogs each week for Meatless Monday at BlogHer.com.)

Slice the green onions (or dice some onion) and finely chop the fresh rosemary (or use crushed dried rosemary if you don't have fresh.)  This is a recipe where frozen rosemary would also work well.

Heat the butter and olive oil; then saute the onion for a few minutes.  Add the finely chopped rosemary and saute a minute or two, until you can smell the rosemary.  (You need a frying pan that can go under the broiler to make this.)

While the onions and rosemary cook, drain the artichoke hearts and cut into bite-sized pieces.

Add the artichoke hearts to the pan and saute about 3 minutes more.

Beat 8 eggs until they're well combined.

Measure about 1 1/2 cups low-fat Mozzarella (or use a mixture of cheeses such as Swiss, sharp white cheddar, or Provolone.)

Pour the eggs over the artichoke hearts and sprinkle cheese over the top.  Season to taste with salt and fresh-ground black pepper.

Cover the pan and lower the heat.  (If you don't have a fancy frittata pan like this one, any type of lid will work just fine.)  Preheat the broiler while the frittata is cooking.

Cook the frittata about 15 minutes, or until the mixture seems set and slightly puffs up like this.

Then put the frittata under the broiler for about 2 minutes, until the top is nicely browned.  (Watch it carefully; it can go from browned to burned pretty quickly.)

Here's how my frittata looked when it came out from under the broiler.

Artichoke Rosemary Frittata
And just for fun, here's the previous photo of this, which definitely needed an update!


Artichoke-Rosemary Frittata
Makes 4-6 servings, recipe adapted by Kalyn from a source she can no longer remember. This recipe has been updated to make instructions more clear.)

Ingredients:
2 tsp. finely chopped fresh rosemary or 1 tsp. dried crushed rosemary
1/4 cup diced onion or thinly sliced green onion
1 tsp. butter
2 tsp. olive oil
1 can (13.5 oz. size) artichoke hearts, not marinated (I used half a 33 oz. jar of artichoke hearts from Costco.)
8 eggs
2 T half and half or milk (optional)
1 1/2 cups grated low-fat Mozzarella (or use a mixture of Mozzarella and other white cheeses such as Swiss, sharp white cheddar, or Provolone)
salt, pepper to taste

Instructions:
Slice the green onion (or diced 1/4 cup regular onion.)   Finely chop the fresh rosemary or crush the dried rosemary. (A Mortar and Pestle would be perfect to crush the dried rosemary.)

Heat the butter and olive oil in heavy 10 inch non-stick frying pan. (Spray the pan with non-stick spray if you don't have a non-stick pan.) Saute the onion 2-3 minutes, then add rosemary and saute 1-2 minutes more (until you can start to smell the rosemary). While onions and rosemary are cooking, drain artichokes well, then dice into bite-sized pieces. Add diced artichokes to the pan and saute about 3 minutes more. Start preheating the broiler.

Meanwhile beat eggs (with half and half or milk if using.) Pour beaten eggs over artichoke mixture. Add cheese and stir just enough to be sure cheese and artichokes are evenly distributed through the mixture. Season to taste with salt and fresh-ground black pepper.

Cover pan and lower heat; cook about 15 minutes or until the mixture appears set and slightly puffs up and separates from side of pan. Remove lid and put the pan under the preheated broiler until top is slightly browned, about 2 minutes more.  (Watch it carefully when it's under the broiler.

Serve right away.  This will keep in the fridge for a few days and can be reheated in the microwave or in a pan on the stove.

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South Beach Suggestions:
All ingredients here are good for any type of low-glycemic or low-carb  eating plan.  I do use a tiny bit of butter here for flavor, but you can certainly make it with all olive oil if you prefer. I use half and half mostly because I never have milk, but milk would be lower in fat. Be sure to use low-fat cheese if you're making this for the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Frittata Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mushroom-Lover's Frittata with Spinach and Cheese ~ Kalyn's Kitchen
Asparagus Frittata ~ Simply Recipes
Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs ~ Kalyn's Kitchen
Kale Frittata ~ David Lebovitz
Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan ~ Kalyn's Kitchen Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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20 comments:

Helen said...

Yum! I really like the idea of combining artichokes with rosemary - it sounds delicious. Frittatas are always a great super-fast meal - so satisfying and, like you say, they really fill you up even without the carbs.

Beth said...

Fritatta's are perfect for using up left over ingredients in your fridge - and relatively cheap too which is always good when you're feeding a family. This one looks delicious.

Patty Hall said...

I'm glad I found your blog. I did the P 1 several yrs ago and lost over 10 lb in that 2 weeks. Ihave hypoglycemia and I feel cruddy most of the time becuase of the way I eat. I know the SB works.
I made my first frittata a couple weeks ago with zuchinni and I loved it. I want to make anther, and freeze the individual slices so that I can just grab adn reheat. Do you have any suggestions for this?
Thanks a bunch
Blessings
Patty H.

Kalyn said...

Patty, you can freeze dishes like frittata and egg casseroles and reheat in the microwave, but you should be prepared for the fact that the eggs will release some water when they're thawed and reheated. You can put a paper towel under it when you're reheating to absorb the water.

These days I'm more likely to just cut it into pieces and store in the fridge, where it will keep at least a week.

kellypea said...

Mmmm...I love frittatas because they're a perfect way to have something tasty with whatever is in the pantry or fridge. The artichokes in this sound perfect!

Joanna said...

Mmm, I love anything with artichokes, but I don't think I've ever had them with eggs! I'll definitely have to try this some time. :) Since I usually cook just for myself, I like to make mini-fritattas with an 8-inch skillet and 4 eggs. I'll usually make it for dinner, eat half that night, and then cut the rest in half to get 2 small breakfast servings out of it. Thanks for the great fritatta-filling idea!

Lisa said...

Yet another lovely egg dish from your kitchen! This reminds me I haven't made a frittata for a while.

Kevin said...

Look at that perfectly golden brown top! This frittata sounds good!

Jessica said...

I am going to make this. I have a rosemary plant in my yard and have been looking for recipes. Thanks!

Sean said...

This looks like it would be nice for brunch with the inlaws.

coffeepot said...

I love a lunch frittata and rosemary so I have to try this one.

I have never had one with artichokes.

Karina said...

Egg mess? Um, I don't think so! More like- eggalicious! Artichokes and rosemary are a fab combo. (And thanks for including my frittata!)

Syrie said...

Artichokes would have to be my favourite vegetable. This is such a great recipe!

Barbara Bakes said...

Kalyn, I Googled freezing frittatas and your post came up. I'm doing brunch for about 35 for my grandson's baby blessing and plan to serve frittatas. I didn't know they'd keep so well in the fridge. Do they heat up quickly. Do you always microwave them, or could you warm them in the oven wrapped in foil? Thanks!

Kalyn said...

Barbara, you can definitely keep this in the fridge for a day or two and reheat in the oven tightly covered with foil. I have frozen it, but I think the texture is better when it's just refrigerated.

June Baby said...

That looks great! I love artichokes, this sounds like a great use for it. :)

Lydia (The Perfect Pantry) said...

As I'm not a huge rosemary fan, I'll swap some fresh thyme or oregano from my garden. I adore frittatas, and make one every week.

Kalyn Denny said...

June Baby, I love artichokes too!

Lydia, me too! I think either of those herbs would be good in this.

tastefullygf said...

Kalyn, this looks delicious! If I hadn't already done my meal plan for this week, I'd be making this for dinner tonight! I'll definitely be trying it sometime soon :)

Kalyn Denny said...

Tastefullygf, so glad you like it. (And anyone who makes a meal plan always gets my admiration.)

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