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You are here: Home » Eggs

Artichoke Asparagus Frittatas

May 24, 2016 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 3 reviews
Side view of Individual Artichoke Asparagus Frittatas on a green plate.

These light and savory  Artichoke Asparagus Frittatas are perfect on the go breakfast or snack. Pair them with soup or salad for a light lunch.

Asparagus Artichoke Frittatas - easy grab and go breakfast, snack or light lunch. Full of protein and great for Passover too

Spring is being very stubborn this year. I know, we have been complaining about this for several posts now, but we've been granted only one sunny day in the last 2 weeks, and we are longing for some sunshine and warmth. Now we know how our friends in Seattle feel!  

Luckily for us, vegetables don't care about this less than desirable weather, and markets are filled with wonderful spring produce, such as asparagus, artichokes, beets, peas, fava beans, and mangoes. So today we're sharing a recipe for bite-size and Artichoke and Asparagus Frittatas.

These light and savory mini frittatas are essentially small baked omelets. We bake ours in muffin tins to keep them all the same size and they're easy to grab and go. They make a tasty, easy breakfast, snack, or light lunch and they're great to add some variety to the ways they enjoy spring vegetables. Thanks to the high protein and fiber content, they will keep you going regardless of when you fit them in!

We love the combination of flavor and texture that asparagus and artichokes offer, but these two vegetables are not the only veggies you can add to these frittatas! How about some yellow squash, peas, and carrots, or a fava bean cilantro combo? The possibilities are endless! Visit your local market and try new healthy and delicious veggies. Find your own fun combination and share it with us on Instagram or Facebook! We love hearing from you!

Enjoy!

Asparagus Artichoke Frittatas - easy grab and go breakfast, snack or light lunch. Full of protein and great for Passover too

Other Frittata Recipes You Will Surely Enjoy:

  • Tortilla de patatas
  • Eggplant Montadito
  • Artichoke and Asparagus Frittatas
  • Quinoa, Mushroom and Zucchini Frittata
  • Spinach and Cheese Bites
  • Cheese Zucchini Frittata
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Asparagus Artichoke Frittatas - easy grab and go breakfast, snack or light lunch. Full of protein and great for Passover too

Asparagus Artichoke Frittatas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Vicky and Ruth
  • Total Time: 50 mins
  • Yield: 12 1x
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Description

Artichoke Asparagus  Frittatas - easy grab and go breakfast, snack or light lunch. Full of protein and great for Passover too


Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 6 artichoke bottom (fresh, or frozen-thawed), diced
  • 1 tsp salt
  • 1 small onion, diced 
  • 3 cloves of garlic, minced 
  • ¼ tsp black pepper
  • 6 eggs
  • 1 cups fresh chopped parsley
  • ½ cup crumbled feta cheese (you can omit is dairy-free or use vegan feta cheese)

Instructions

  1. Preheat the oven to 375F.
  2. Generously coat a non-stick 12-cup muffin tin with cooking spray. If your muffin tin is older and the non-stick coating is not smooth and shiny, you have two options.  The first one is to cut small squares of parchment paper and push them into each muffin tin cup, the second is to place cupcake liners in each muffin cup and generously spray the inside of the liner with oil.
  3. Heat olive oil in a large nonstick skillet. Add artichokes, onions, and garlic, and cook over medium-low heat for 13-15 minutes, or until artichokes are tender. Set aside
  4. In a large bowl, beat eggs. Add salt, pepper, chopped parsley, and cooked artichokes.  
  5. Pour a ¼ cup of egg mixture into each muffin tin cup, cupcake liner, or parchment paper.
  6. Bake for 20 minutes or until the egg is set.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 2 Frittatas
  • Calories: 180
  • Sugar: 1
  • Sodium: 270
  • Fat: 5
  • Saturated Fat: 1.2
  • Unsaturated Fat: 3.6
  • Trans Fat: 0
  • Carbohydrates: 7
  • Fiber: 3.5
  • Protein: 6
  • Cholesterol: 93

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Reader Interactions

Comments

  1. Leah Goldman

    May 24, 2016 at 10:15 pm

    where are the instruction for the asparagus frittatas???

    Reply
    • Vicky & Ruth

      May 25, 2016 at 1:21 pm

      Hi Leah,
      We had some technical issues, we're so sorry! The full recipe should be posted now.

      Reply
      • Linda Capizano

        December 20, 2023 at 10:03 pm

        The asparagus is not showing up in the recipe.

        Reply
        • Vicky and Ruth

          January 15, 2024 at 11:56 am

          Thanks, we will edit the recipe!

          Reply
  2. Fatima

    May 25, 2016 at 3:17 am

    Hi there!
    Would you mind sending me the instructions for the asparagus and artichoke frittatas? I'd love to bake them 🙂
    Regards, Fatima.

    Reply
    • Vicky & Ruth

      May 25, 2016 at 1:20 pm

      Hi Fatima,
      We had some technical issues, we're so sorry! The full recipe should be posted now.

      Reply
      • Fatima

        May 26, 2016 at 9:22 am

        Hi again!
        have i got to wait till cold to remove them?
        Regards, Fati.

        Reply
        • Vicky & Ruth

          May 26, 2016 at 1:42 pm

          Hi!
          Yes, let them cool slightly. They will be easier to take out of the muffin tins.

          Reply
  3. Sandra

    May 25, 2016 at 5:45 am

    These look lovely - do you have the baking instructions?

    Reply
    • Vicky & Ruth

      May 25, 2016 at 1:20 pm

      Hi Sandra,
      We had some technical issues, we're so sorry! The full recipe should be posted now.

      Reply
  4. Angie@Angie's Recipes

    June 01, 2016 at 12:10 am

    I love just how green and delicious these frittatas look!

    Reply
    • Vicky & Ruth

      June 01, 2016 at 11:03 am

      Thank you Angie!

      Reply
  5. Katerina

    June 01, 2016 at 3:43 am

    I love asparagus and these little frittatas look perfect!

    Reply
    • Vicky & Ruth

      June 01, 2016 at 11:04 am

      It'e one of our favorite veggies too 🙂

      Reply
  6. kushi

    June 01, 2016 at 9:28 pm

    They look so beautiful and delicious. I love the combo 🙂

    Reply
    • Vicky & Ruth

      June 02, 2016 at 12:38 pm

      Thank you!

      Reply
  7. Rachelle @ Beer Girl Cooks

    June 01, 2016 at 9:44 pm

    I really wish I had some of these mini frittatas to take to work with me tomorrow. That will change next week!

    Reply
    • Vicky & Ruth

      June 02, 2016 at 12:40 pm

      They are perfect for packing and super easy to make! Enjoy 🙂

      Reply
  8. GiGi Eats

    June 02, 2016 at 12:06 am

    Anddddd PINNING! #thebestrecipeever!

    Reply
    • Vicky & Ruth

      June 02, 2016 at 12:41 pm

      Thank you 🙂

      Reply
  9. Anu - My Ginger Garlic Kitchen

    June 02, 2016 at 5:13 am

    Love asparagus and artichokes too. And this frittatas look absolutely divine. Love how perfect and beautiful they have turned out. 🙂

    Reply
    • Vicky & Ruth

      June 02, 2016 at 12:42 pm

      They are one of the best combos! Thank you! Enjoy 🙂

      Reply
  10. Denise Wright

    June 02, 2016 at 6:38 am

    These are a few of my favorite things! I can't wait to give these frittatas a try. Would be a great breakfast or snack to have on hand.

    Reply
    • Vicky & Ruth

      June 02, 2016 at 12:44 pm

      Let us know how they come out 🙂 They are really perfect for any meal of the day!

      Reply
  11. Super Healthy Cooking

    January 01, 2017 at 6:12 pm

    It looks gorgeous......I'm considering try it immediately 😀 Pinned 🙂

    Reply
    • Vicky & Ruth

      January 05, 2017 at 3:46 pm

      Thank you so much!

      Reply
  12. dannie

    June 19, 2018 at 5:23 am

    yummy frittatas.....

    Reply
  13. Raquel Meerovici

    March 20, 2019 at 8:12 pm

    Can these be made in advance and frozen for a couple of weeks?

    Reply
    • Vicky & Ruth

      March 20, 2019 at 9:49 pm

      Hi Raquel, thank you for your question. Yes, frittatas can be frozen for up to two months. Make sure they are well wrapped and placed in a freezer bag. Thaw and reheat in oven or microwave before eating. You can also thaw the frittatas in the microwave or oven if you don't have time to thaw them ahead of time.

      Reply
      • sharon

        May 25, 2019 at 2:19 pm

        Hi ! Wondering if these can just be defrosted and eaten at room temperature, or if they should be reheated. I am looking for recipes for finger food appetizers that I can make ahead. Thank you

        Reply
        • Vicky & Ruth

          November 17, 2019 at 2:31 pm

          These mini frittatas can be reheated or eaten at room temperature.

          Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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