Mozzarella & Artichoke Frittata

Total Time
15 min
10 min
5 min
Frittatas are ideal for the busy weeknight cook. They are open to lots of interpretation and they cook quickly—first on the stovetop and then in the oven. This version is packed with briny flavor from the artichoke hearts and pimentos and some cheesiness from the mozzarella, and it’s ready in 15 minutes. If you’d like to use eggs instead of egg substitute, you can use three large eggs and one egg white beaten with 1 tablespoon of water. You can swap or add in any ingredients that you like, but just make sure the ingredients are cooked ahead of time since the frittatas cook time is short. Try roasted vegetables, any variety of cheese, crumbled bacon, and fresh herbs.


Regular liquid egg substitute

¾ cup(s)

Canned artichoke hearts without oil

7 oz, rinsed, drained, and chopped

Shredded fat free mozzarella cheese

¼ cup(s)

Canned pimento(s)

2 Tbsp, diced

Fresh parsley

1 Tbsp, flat-leaf variety

Table salt

¼ tsp

Black pepper

½ tsp, freshly ground

Olive oil

2 tsp


1 medium clove(s), minced


  1. Adjust the broiler rack to 5 inches below the heat; preheat the broiler.
  2. Combine the egg substitute, artichoke hearts, mozzarella, pimiento, parsley, salt, and pepper in a bowl; set aside.
  3. Heat the oil in an ovenproof, medium skillet over medium-high heat; add the garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the egg mixture, stirring to distribute it evenly. Reduce the heat to medium and cook until the bottom of the egg mixture is lightly browned, about 1 minute. Place under the broiler and cook until lightly browned on the top, about 2 minutes. Yields 1 frittata per serving.