Artichoke frittata squares


  • Prep Time10 mins
  • Total Time10 mins
  • Makes12 (3-inch/8-cm) squares, for 12 servings
*PLUS Standing Time: 5 minutes, Baking Time: 30 minutes


  • 1 small red onion

  • 2 green onions

  • 2 tbsp butter

  • 170-mL bottle quartered, marinated artichoke hearts

  • 4 oil-packed sun-dried tomatoes, halved, drained

  • 16 eggs

  • 1 to 2 cups grated old cheddar, or your favourite full-flavoured cheese

  • 1/2 tsp dried basil leaves

  • 1/2 tsp dried oregano leaves

  • 1/2 tsp freshly ground black pepper


  • If baking immediately, preheat oven to 350F (180C). Finely chop red onion and thinly slice green onions on the diagonal. Melt butter in a large frying pan set over medium heat. Add red onion and stir just until soft, about 3 minutes. Stir in green onions and stir often just until wilted, about 1 minute. Remove from heat and let cool completely.

  • Meanwhile, drain artichokes well and cut each quarter in half. Pat dry with paper towels. Slice tomatoes into thin strips. In a large bowl, whisk eggs just until lightly beaten. Do not overbeat. Stir in cooled onion mixture, tomatoes, 1 cup (250 mL) cheese, basil, oregano and pepper. Pour egg mixture into a lightly buttered, 9x13-inch (3-L) glass baking dish. Evenly distribute artichokes throughout mixture. If you like it really cheesy, sprinkle up to 1 cup (250 mL) remaining cheese overtop. Bake right away or, if making ahead, cover and refrigerate overnight.

  • Bake frittata, uncovered, in centre of 350F (180C) oven until top is golden and firm to the touch, from 30 to 35 minutes. If frittata was refrigerated overnight, it will take 5 to 8 more minutes to cook through. Remove from oven and let stand 5 minutes before cutting into 12 squares.Great served warm or at room temperature.

Nutrition (per serving)

Calories 169, Protein 11.3g, Carbohydrates 4.1g, Fat 11g, Fibre 1g, Sodium 191mg.

Eggs are popular for brunch but difficult to cook to order when entertaining. Our solution - a combo of eggs, cheese and veggies that's completely prepared the night before and refrigerated. In the morning, you only need to bake the frittata - or bake it the night before, then reheat or serve at room temperature the next day.