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Artichoke Prosciutto Frittata

  • Author: Rachel Marion
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 2 servings 1x



  • 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 the 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 a 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.