Easy Artichoke Crisp Frittata Recipe in 25 Minutes

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Looking for a show-stopping brunch centerpiece or a quick weeknight dinner solution? This artichoke and crisp frittata combines tender artichoke hearts with the unexpected crunch of kettle chips, creating a dish that’s both sophisticated and comforting. The golden, fluffy eggs envelop crispy artichokes and garlicky goodness, while a fresh rocket salad adds the perfect peppery finish. Ready in just 25 minutes, this versatile recipe works beautifully for breakfast, lunch, or dinner.

Table of Contents

What Makes This Frittata Special

Unlike traditional frittatas that can sometimes turn out dense or rubbery, this recipe incorporates thick-cut ready salted crisps directly into the egg mixture. As the frittata bakes, the chips soften slightly while still maintaining pockets of texture throughout. The result is a lighter, more interesting frittata that keeps every bite exciting. The artichoke hearts add a Mediterranean touch, while the caramelized garlic brings depth and warmth to the dish.

Essential Ingredients

Ingredient	Quantity	Notes
Free-range eggs	12 large	Room temperature works best
Thick-cut kettle chips	80g	Ready salted variety
Artichoke hearts	400g tin	Drain and squeeze well
Extra-virgin olive oil	2 tbsp + extra	For cooking and drizzling
Garlic cloves	2	Finely sliced
Rocket	40g	Fresh and peppery
Parsley	¼ bunch	Leaves picked
Banana shallot	1	Finely sliced
Balsamic vinegar	To drizzle	Quality matters
Capers	1 tbsp	Roughly chopped
Black pepper	To taste	Freshly ground

Selecting Quality Ingredients

Free-range eggs deliver richer flavor and deeper yellow yolks, which make your frittata more visually appealing. For the crisps, choose thick-cut kettle chips with sea salt their sturdy texture holds up better during cooking. When it comes to artichoke hearts, tinned varieties work perfectly for this recipe. Just make sure to drain them thoroughly and squeeze out excess moisture to prevent a watery frittata.

Kitchen Equipment Needed

To make this recipe successfully, you’ll need a few essential tools. A 24cm ovenproof frying pan is crucial for this recipe it goes from stovetop to oven seamlessly. If you don’t have one, a cast iron skillet works wonderfully and adds extra heat retention. A large mixing bowl helps you whisk the eggs thoroughly without spillage.

You’ll also want a reliable chef’s knife for slicing the garlic and shallots, and a sturdy cutting board for prep work. Don’t forget a good whisk or electric mixer to incorporate air into the eggs for a fluffier texture. Having quality kitchen utensils like a silicone spatula makes transferring the frittata much easier.

Step-by-Step Instructions

Preparation

1. Preheat your oven to 180°C fan/gas 6
2. Crack all 12 eggs into a large mixing bowl
3. Add plenty of freshly ground black pepper to the eggs
4. Whisk vigorously until the eggs are completely combined and slightly frothy
5. Gently fold in the thick-cut crisps, being careful not to break them up too much
6. Set the egg mixture aside while you prepare the artichokes

Preparing the Artichokes

7. Open the tin of artichoke hearts and drain completely
8. Using your hands or a clean kitchen towel, squeeze out all excess water from the artichokes
9. Roughly chop the artichoke petals into bite-sized pieces
10. Leave the circular bases whole for visual interest and texture contrast
11. Set the prepared artichokes aside

Cooking Process

12. Place your ovenproof frying pan over medium-high heat
13. Add 2 tablespoons of extra-virgin olive oil
14. Once the oil shimmers and moves easily around the pan, add the artichokes
15. Fry the artichokes for 3 minutes, stirring occasionally to prevent sticking
16. The artichokes should start developing golden, crispy edges
17. Add the finely sliced garlic to the pan
18. Continue cooking for 1-2 minutes until the garlic becomes fragrant and lightly golden
19. Pour the egg and crisp mixture over the artichokes and garlic
20. Use a spatula to ensure even distribution throughout the pan
21. Immediately transfer the frying pan to your preheated oven
22. Bake for 10-12 minutes until the frittata is cooked through
23. Test doneness by inserting a knife into the center it should come out clean
24. Remove from the oven and let cool slightly in the pan

Making the Salad

25. While the frittata cools, combine rocket, parsley leaves, and finely sliced shallot in a bowl
26. Drizzle with extra-virgin olive oil
27. Add a splash of balsamic vinegar
28. Toss gently to coat
29. Scatter the roughly chopped capers over the top

Serving

30. Run a spatula around the edges of the frittata to loosen it
31. Carefully invert the frittata onto a cutting board or serving platter
32. Slice into wedges
33. Serve warm or at room temperature with the dressed salad alongside

Pro Tips for Perfect Results

Temperature Control: Make sure your eggs are at room temperature before whisking. Cold eggs straight from the refrigerator can result in uneven cooking and a denser texture.

Don’t Overmix: When adding the crisps to the egg mixture, fold them in gently. Overmixing can break them down too much, losing that desirable textural contrast.

Watch the Garlic: Garlic burns quickly and turns bitter. Keep the heat at medium and watch it carefully during those 1-2 minutes of cooking time.

Test for Doneness: Every oven is different. Start checking your frittata at the 10-minute mark. It should be set in the center but still have a slight jiggle.

Cooling is Key: Let the frittata cool for 5 minutes before turning it out. This helps it hold together better and makes slicing easier.

Variations and Substitutions

This frittata recipe is incredibly versatile. Try these delicious variations:

• Bacon frittata: Add 150g of crispy, crumbled bacon to the egg mixture for a smoky, savory twist
• Potato frittata: Substitute thinly sliced, pre-cooked potatoes for the artichokes
• Keto frittata: Use pork rinds instead of kettle chips for a low-carb alternative
• Vegan frittata: Replace eggs with chickpea flour mixed with water (ratio 1:1), nutritional yeast, and black salt
• Mini frittata: Divide the mixture into a muffin tin for individual portions perfect for meal prep

Storage and Reheating

This frittata keeps beautifully in the refrigerator for up to 3 days. Store in an airtight container and reheat individual slices in the microwave for 30-45 seconds or in a 160°C oven for 5-7 minutes. The frittata also freezes well for up to 2 months. Wrap individual slices in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Per Serving – 6 servings)

• Calories: 285
• Protein: 16g
• Carbohydrates: 12g
• Fat: 19g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 2g
• Sodium: 420mg
• Cholesterol: 372mg

Frequently Asked Questions

Can I make this frittata ahead of time?
Absolutely! This frittata is perfect for meal prep. Make it the night before and store it covered in the refrigerator. Serve it cold, at room temperature, or gently reheated.

What can I use instead of kettle chips?
Regular thick-cut potato chips work well, though avoid thin chips as they’ll dissolve completely. For a healthier option, try whole grain crackers or even torn pieces of crusty bread.

My frittata stuck to the pan. How do I prevent this?
Make sure your pan is well-oiled and properly heated before adding the ingredients. Using a non-stick or well-seasoned cast iron frying pan helps tremendously.

Can I use fresh artichokes instead of tinned?
Yes, though the prep time increases significantly. You’ll need to clean and cook about 6-8 fresh artichokes until tender, then follow the recipe as written.

How do I know when the frittata is done?
The frittata is ready when the edges are set and slightly pulling away from the pan, the center is just barely jiggly, and a knife inserted comes out clean.

Can I add other vegetables?
Definitely! Spinach, bell peppers, zucchini, and mushrooms all work wonderfully. Just make sure to cook them first to remove excess moisture.

Is this recipe gluten-free?
The recipe as written is not gluten-free due to the kettle chips, but you can use gluten-free chips or substitute with cooked potatoes.

Perfect Pairings

This frittata pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try sparkling water with fresh lemon. Serve alongside crusty sourdough bread, a simple tomato salad, or roasted asparagus for a complete meal.

Ready to transform your brunch game? This artichoke and crisp frittata delivers restaurant-quality results with minimal effort. The combination of textures and flavors will have everyone asking for seconds. Whether you’re serving it for a special weekend breakfast or a quick weeknight dinner, this versatile dish never disappoints.

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Equipment Used in This Recipe

• Ovenproof Frying Pan – Essential for stovetop to oven cooking
• Mixing Bowls – For whisking eggs and preparing salad
• Chef’s Knife – For slicing garlic and shallots
• Cutting Board – Sturdy prep surface
• Kitchen Utensils – Including spatulas for serving
• Electric Mixer – Optional, for fluffier eggs
• Oven – For baking the frittata

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