Artichoke Prosciutto Frittata

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins



    • 3 tsp coconut oil or duck fat
    • 1 clove garlic, minced
    • 1 14-oz can of artichoke hearts, drained
    • 12 eggs, beaten
    • 1⁄4 cup grated Parmesan cheese
    • 1/2 tsp black pepper
    • 1/4 tsp salt, or to taste
    • 3 oz thinly sliced prosciutto


    • Fresh arugula
    • Crushed red pepper flakes
    • Additional Parmesan
    • Black pepper and salt


    1. Preheat the oven to broil setting.
    2. Heat the fat in a 12-inch cast iron or non-stick skillet over medium heat. Cook the minced garlic and artichokes until any water has cooked off and the garlic is fragrant.
    3. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Pour egg mixture into pan over and around the artichoke hearts. Top with the prosciutto and cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to firm on top.
    4. Place pan into the oven and broil for 3 to 4 minutes, until cooked through. Top with arugula, additional Parmesan, red pepper flakes, and more salt and pepper if desired.
    5. Remove from pan and cut into 8 servings. Serve immediately.


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