Artichoke, Mushroom, Chicken Fritatta

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 382.4
  • Total Fat: 20.3 g
  • Cholesterol: 463.9 mg
  • Sodium: 399.8 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 26.1 g

View full nutritional breakdown of Artichoke, Mushroom, Chicken Fritatta calories by ingredient
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super quick and easy dinner super quick and easy dinner
Number of Servings: 2


    2 teaspoons extra-virgin olive oil, divided
    1 cup baby bella musrooms, sliced
    2 cloves garlic, minced
    ¼ teaspoon crushed red pepper
    4 large eggs
    1 14-ounce can artichoke hearts, rinsed and coarsely chopped
    I grilled chicken thigh, skin and bone removed, meat shredded
    ¼ cup freshly grated Parmesan cheese
    1 teaspoon dried oregano
    ¼ teaspoon salt, or to taste
    Freshly ground pepper to taste


Heat 1 teaspoon oil in a 10-inch cast iron skillet over medium heat.

Add mushrooms and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a bowl.

Add chicken to pan, cooking until thoroughly reheated. Place chicken in bowl with mushroom mix.

Wipe out the pan.

Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the mushroom-chicken mixture.

Set a rack about 4 inches from the heat source; preheat the broiler.

Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Slide the frittata onto a platter and cut into wedges.

This dinner is especially great with a good green salad!

Number of Servings: 2

Recipe submitted by SparkPeople user BLUROSES.

TAGS:  Poultry |

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