Italian potato and artichoke frittata

Total Time
29 min
10 min
19 min
This hearty frittata, with red potatoes, scallions, and artichoke hearts, is a perfect choice for a weekend breakfast or brunch. If you’ve invited company for brunch, it’s an easy recipe to double. Serve with a crisp mesclun salad. If you don’t have Italian herb seasoning on hand, use an equal amount of dried thyme, oregano, or basil or a combination of the three. Be sure to use an oven-safe nonstick pan or a cast-iron pan here. Stainless steel pans will work but you’ll need more oil to ensure the frittata doesn’t stick to the pan. If you have leftovers, store them in an airtight container in the refrigerator for up to four days.



4 large egg(s)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


2 Tbsp

Olive oil

1 tsp

Canned artichoke hearts, drained

1½ cup(s), quartered, and rinsed, and roughly chopped


3 medium, sliced

Italian seasoning

¾ tsp

Cooked red potato

2 small, thinly sliced


  1. Preheat the oven to 375°F. In a medium bowl, beat the eggs, egg whites, salt, pepper, and water.
  2. Heat the oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add the artichoke hearts, scallions, and Italian herb seasoning; cook, stirring occasionally, until softened, about 5 minutes. Stir in the potatoes.
  3. Add the egg mixture and cook stirring until the eggs just begin to set, about 2 minutes. If necessary, evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5–6 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 5–6 minutes. Invert and cut into 4 wedges. Yields 1 wedge per serving.