Artichoke Frittata

At The William Henry Miller Inn, we offer a choice of a sweet and a savory main dish for our full breakfast.
This frittata is delicious and we serve it with a home fries, a bit of sour cream, a dab of jalapeno jelly and homemade toast.
And on mornings when the sweet offering is Lemon Ricotta Pancakes, you’ll often hear the lilt of “Frittata? Ricotta?”

1 cup mild salsa
1 can (14 ounces) artichoke hearts drained and chopped
1 1/2 cups Monterey Jack cheese
1 1/2 cups sharp Cheddar cheese
6 large eggs
1 cup sour cream


Preheat oven to 350.
Spray a 9×13 baking dish with nonstick spray.
Spread salsa evenly in the bottom of the dish and sprinkle with artichokes and cheeses.
In a medium bowl, beat the eggs and sour cream together. Pour egg mixture over the artichokes and cheese.
Bake 30 to 40 minutes or until set and slightly browned.
Serves 6. Since we are often serving to twenty or more, this dish can be easily doubled or tripled.
William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie

2 thoughts on “Artichoke Frittata

  1. I made this tonight for a light supper for my husband and I and it was wonderful! I didn't have any sour cream so I substituted light cream (about half the amount ) and it worked out just fine. I will definitely be making this again.

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