Don’t you love it when you can pull dinner together in less than 30 minutes with five or fewer ingredients? This easy frittata is made simply with pantry-favorite marinated artichoke hearts for a satisfying full-flavored meal.
Ingredients:
- 8 large eggs
- 1 tablespoon olive oil
- 1 cup cherry or grape tomatoes
- 1 teaspoon roughly chopped thyme leaves
- One 14.75 ounce jar quartered marinated artichoke hearts, drained well (about 1 cup artichoke hearts)
- Kosher salt and freshly ground black pepper
Directions:
Heat oven to 350 degrees F.
Whisk the eggs in a medium bowl until smooth and season with salt and pepper.
Add olive oil to a 10-inch nonstick sauté pan over medium heat. Add tomatoes and sauté until blistered, about 3 minutes. Season tomatoes with salt and pepper and sprinkle in the thyme. Stir in the artichokes and heat through.
Add the eggs to the pan and stir until they thicken up at the bottom, about 2 minutes. Place in the oven and continue baking until the eggs are set, about 15 minutes more.
Serve sliced into wedges.
