Brunch Frittata

The Italian frittata is one of the very best brunch dishes, as all of the ingredients—except for the eggs—can be swapped out depending on the cook’s preference. It’s a highly customizable dish that can be hearty with potatoes, cheese, and onions or fresh and light with red and green veggies. It’s also extremely easy to make, requiring a sturdy, broiler-safe pan. In fact, the broiler method of finishing a frittata is what separates it from the standard omelet. The frittata is not folded over into a thick, padded, tapered shape, but instead consists of a single, round, relatively thin layer. For our Paesana version, we’ve incorporated our own Marinated Artichoke Hearts for an earthy flavor with herbaceous notes, along with a slightly crunchy texture.

Yield: 4-6 Servings


  • 1 12 oz. jar Paesana Marinated Artichoke Hearts
  • 1 teaspoon garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons parsley, finely chopped
  • 6 eggs
  • ½ cup parmigiano-reggiano
  • 2 tablespoons butter
  • Salt and pepper to taste
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Paesana Marinated Artichoke Hearts
Paesana Marinated Artichoke Hearts
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First, let’s ready the artichokes. In a nonstick skillet (separate from your broiler-safe cast iron pan) add the garlic and olive oil. Turn on the heat to medium. Saute until the garlic is fragrant and pale gold.
Scoop the artichoke hearts from the jar, leaving most of the liquid behind (it’s OK if some of the liquid makes its way into the pan). In this step, also add the parsley, salt and pepper.
Cook the artichokes for about 1 minute, turning constantly to completely coat them in the olive oil and other ingredients.
When the artichoke hearts are heated completely with some color, remove from the pan.
Crack the eggs into a separate bowl and beat with a fork or whisk until the yolk and whites are evenly blended. Add the artichokes to the blended eggs, and also add the parm and a pinch of salt.
Turn on the broiler and allow it to heat.
Melt the butter in a broiler-safe skillet (we love a cast iron for this). As soon as the butter begins to foam, pour in the egg and artichoke mixture. Spread the artichokes out once in the pan to evenly distribute.

Cook's Note

While we prefer to finish the frittata under the broiler, some cooks like to flip the frittata in the air (like a pancake) to cook the other side on the stovetop. This method is fine, if you enjoy living on the edge!
The Finish
Turn the heat down to very low. When the eggs have set and thickened, and only the surface remains runny, move the skillet under the broiler for only a few seconds or just until the frittata sets. Keep an eye on it and remove before the frittata browns.
When the frittata is cooked, loosen with a spatula and slide it onto a plate. Cut it into wedges, like a pie, and serve!