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Artichoke and Potato Frittata

This potato frittata is a delicious brunch dish, but it’s hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you’ll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    4 servings


  • 3 tablespoons olive oil, divided
  • 1/2 cup finely chopped red onion
  • 1 garlic clove, minced
  • 2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
  • 8 large eggs
  • 1/4 cup 2% milk
  • 2 medium tomatoes, chopped
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1/4 cup crumbled goat cheese, divided
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan.
  • Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally.
  • In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes.
  • Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.
Nutrition Facts
1 wedge: 420 calories, 22g fat (6g saturated fat), 382mg cholesterol, 1039mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 20g protein.

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