Artichoke Heart and Sun Dried Tomato Frittata


by: Berry Happy Bodies

Healthy and Filling breakfast, lunch or dinner


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serves: 4-6

6 ounces Sun dried Tomatoes

1 can Artichoke Hearts cut

6 ounces Cherry tomatoes

1/2 cup Lite Shredded Mozzarella and Cheddar Cheese

1/4 cup Parmesan Cheese

1/2 cup Low fat cottage Cheese

2 cloves garlic minced

Salt and Pepper to taste

8 eggs

Sliced avocado

Nutrition Facts
Artichoke Heart and Sun Dried Tomato Frittata

Servings Per Recipe: 4

Amount per Serving

Calories: 429

  • Total Fat: 22.7 g
  •     Saturated Fat: 8.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 351.3 mg
  • Sodium: 560.3 mg
  • Total Carbs: 33.4 g
  •     Dietary Fiber: 10 g
  •     Sugars: 18.8 g
  • Protein: 28.9 g

how is this calculated?

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1.  Preheat oven to 350. In a medium bowl gently beat the eggs. Add in garlic.

2.  Stir in the cottage cheese, shredded cheese and Parmesan cheese until well combined.

3.  Add in tomatoes and artichokes, stir until mixed.

4.  Pour into greased oven safe skillet. Cook on medium for 5-6 minutes. Until set, or bubbling begins. Sprinkle Parmesan cheese on top.

5.  Carefully remove skillet from stove top and place in oven. Cook for 10-15 minutes, until Parmesan is golden brown. Remove from oven and let sit for 10 minutes.

6.  Cut a wedge and serve with some sliced heart healthy avocado

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