Artichoke, Mushroom, and Caramelized Onion Frittata

Oh frittata. The dish that just keeps on giving. 

Frittata is a dish that I always find myself coming back to. There’s so much to love about them. They’re super easy to make, versatile, and generally, delicious. They’re also great for no-hassle packed lunches. 

Frittata was first featured on the blog back in 2014 and although it has made a number of appearances in my life since then, it has not been back on the blog. Upon arriving in 2017, I find myself eager to reset. For me, that means things like cleaning out my closet, organizing my home space, and using the things that have been in my kitchen cabinet a bit too long. Enters the artichoke featured in this dish. 

New York got hit with a snow storm the day before I was scheduled to fly back to LA. What should have been an easy direct flight from JFK to LAX last Sunday turned into a whole day of travel including a 5-hour layover in Vegas and a 10pm arrival through Long Beach. I started classes last Monday at 9am so last week was a bit of a blur. But obviously, eating shitty food was only gonna make my week worse so I went scrounging to see what I could come up with to get me through the week.

My lovely friend Nora was staying at my place over the holidays and she so kindly left about a dozen eggs in my fridge. When I asked myself how I could put them to good use, frittata was the first thing that came to mind. I went into my cabinet to discover a can of artichokes that I’d bought some time ago and thought that it might be time to let them shine. I also had about a fourth of a bag of frozen mushrooms left in the fridge. And caramelized onions are always a win. Alas, this creation was born.  

The artichoke, mushroom, onion, and spices come together beautifully in this recipe, delivering a satisfying savory experience. 

Artichoke, Mushroom, and Caramelized Onion Frittata
Super easy frittata packed with veggies and flavor.
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Prep Time
5 min
Cook Time
50 min
Prep Time
5 min
Cook Time
50 min
  1. 1/2 medium onion, thinly sliced (though not overly so)
  2. 1 14-oz can artichoke hearts (I used the Trader Joe's brand), drained and chopped
  3. 1/2 C frozen mushrooms
  4. 2-3 garlic cloves, minced
  5. 10 eggs
  6. 1/4 full fat coconut milk
  7. 1.5 TBL fresh parsley, chopped
  8. 1 tsp dijon mustard
  9. 1 tsp Italian spice blend
  10. Salt and pepper to taste*
  1. Preheat oven to 350 degree F.
  2. Heat cooking oil of choice in a 10-in cast iron skillet over medium heat.
  3. Swivel the oil around to coat the bottom and sides of the pan as much as possible.
  4. Add the sliced onions to the pan, reduce the heat and allow onions to cook.
  5. Stir the onions regularly to be sure they don't burn, add more oil if/as necessary.
  6. While the onions are cooking, add eggs, coconut milk, parsley, Italian spices, dijon, salt and pepper to a large bowl and whisk together.
  7. Once onions are browned to your liking, add mushrooms and chopped artichokes to the pan. Sprinkle with salt and pepper and sauté for 3 minutes.
  8. Add the minced garlic and mix for about 30 second until fragrant.
  9. Pour egg mixture into the pan so that it is evenly distributed.
  10. Allow pan to continue to cook on the heat for about 3 minutes until it just begins to set.
  11. After 3 minutes, remove skillet from heat and place in the over for 30-35 minutes until eggs are fully set in the middle and top is browned. You can also place the frittata in the broiler for a minute or so at the end if you're not satisfied with the level of browning that it gets in the oven.
  1. * I believe that I used a bit under 1 tsp of salt for the egg mixture and probably about half as much black pepper.
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