Cheesy Artichoke Frittata Squares

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"I've made this for years in various incarnations, but never remembered to write down what I did. Since I finally wrote it down, I figured I might as well post it. I've also made this in mini muffin tins (makes about 18) for individual frittata rounds as appetizers, just reduce the baking time by about 10 minutes (check to make sure they're done by inserting a knife in the center)."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (221.9 g)
  • Calories 272
  • Total Fat - 12.9 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 227.1 mg
  • Sodium - 561.8 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 4.2 g
  • Sugars - 1.7 g
  • Protein - 19 g
  • Calcium - 355.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325F; spray a 9x9-inch baking pan with nonstick cooking spray.

Step 2

Bring chicken broth to a boil in a small pan; reduce heat to medium-high, add onion and garlic and continue boiling until liquid is gone, about 5-10 minutes.

Step 3

In a large bowl, whisk eggs with seasonings; stir in remaining ingredients and onion mixture when done.

Step 4

Spread mixture evenly into prepared pan and bake for 30 minutes.

Step 5

Let stand 5 minutes before cutting and serving.

Tips & Variations


No special items needed.

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