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Artichoke & Sun-Dried Tomato Frittata Parmesan

Prep Time
25
min.
Total Time
25
min.
Servings

6 servings

This 25-minute artichoke and sun-dried tomato frittata is simply seasoned with herbs, feta and Parmesan.

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What You Need

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Make It

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  • Heat broiler.
  • Heat oil in large ovenproof nonstick skillet on medium heat. Add artichokes; cook 2 to 3 min. or until lightly browned, stirring occasionally. Stir in tomatoes; cook 1 min.
  • Beat eggs and Parmesan until blended. Add to skillet; cook 3 to 4 min. or until almost set, stirring occasionally. Sprinkle with pepper; top with feta.
  • Broil, 4 to 6 inches from heat, 3 to 5 min. or until lightly browned. Transfer to plate; sprinkle with parsley.

How to Ovenproof a Skillet

If you don't have an ovenproof skillet, you can wrap the handle of a regular skillet with several layers of foil before using as directed.

Substitute

Prepare using 1-1/2 cups chopped, drained, thawed frozen artichoke hearts.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 190
Total fat 13g
Saturated fat 4g
Cholesterol 195mg
Sodium 380mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 2g
Protein 11g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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