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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

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


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


  • 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 
  • 1/4 tsp black pepper
  • 6 eggs
  • 1 cups fresh chopped parsley
  • 1/2 cup crumbled feta cheese (you can omit is dairy-free or use vegan feta cheese)


  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 1/4 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


  • 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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