Steak and Artichoke Frittata

Name: Steak and Artichoke Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 cups artichoke hearts, fresh or thawed; 1–2 Roma tomatoes, diced; 3 green onions, sliced; 1 celery stalk, diced; 4 cloves garlic, minced; 1 cup cooked steak, diced; 8 large eggs; 1 teaspoon fresh parsley, chopped; ½ teaspoon dried basil; ½ teaspoon dried rosemary; ¼ teaspoon seasoned salt; ¼ teaspoon freshly ground black pepper

Recipe GLPR64687c4c3ccf1d

Breakfast

25 min

218 cal

Servings: 6

Oven

Stovetop

SNAP eligible

A protein-rich frittata combining tender artichoke hearts, fresh vegetables, and diced steak finished under the broiler. Seasoned with fresh herbs and cooked until the eggs are set and lightly golden. Perfect for any meal from breakfast through dinner.

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Ingredients

1 tablespoon olive oil

2 cups artichoke hearts, fresh or thawed

1–2 Roma tomatoes, diced

3 green onions, sliced

1 celery stalk, diced

4 cloves garlic, minced

1 cup cooked steak, diced

8 large eggs

1 teaspoon fresh parsley, chopped

½ teaspoon dried basil

½ teaspoon dried rosemary

¼ teaspoon seasoned salt

¼ teaspoon freshly ground black pepper

Directions

Preheat your oven to broil setting.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the artichoke hearts, diced Roma tomatoes, sliced green onions, diced celery, and minced garlic. Cook for 4–5 minutes, stirring occasionally, until the onions become tender.
Stir in the diced cooked steak and cook for an additional 2–3 minutes, until the steak is heated through.
While the vegetables cook, crack the eggs into a bowl and beat them together with a fork until well combined.
Add the chopped parsley, dried basil, dried rosemary, seasoned salt, and black pepper to the beaten eggs and stir until evenly mixed.
Pour the seasoned egg mixture over the vegetable and steak mixture in the skillet, stirring gently to distribute evenly.
Reduce heat to medium-low and cook undisturbed for 4–5 minutes, until the eggs begin to set around the edges but the center is still slightly wet.
Place the skillet 4–6 inches beneath the broiler and broil for 2–4 minutes, until the eggs are completely set throughout and the top is lightly golden. The eggs should reach 160°F for food safety. Remove from the broiler and let cool for 1–2 minutes before slicing into 6 wedges.

Comments

Grocery List Plus Editorial Staff4.25

Artichoke hearts are a reliable find at any Charlotte chain—Harris Teeter, Food Lion, Kroger, and Walmart all carry them canned or frozen year-round—so no special trip is needed. The ingredient list is straightforward and budget-friendly: steak trimmings or a modest cut, eggs, and pantry staples run about $2.50 to $3.00 per serving depending on the steak grade you choose. The 25-minute timer is honest if you start with pre-cut artichokes and work fast on the stovetop sear and oven finish, though beginners should add five minutes for vegetable prep. This is a weeknight winner for families: it feeds six, requires minimal active attention once it hits the oven, and leftovers reheat beautifully—a cold slice is lunch-box ready the next day. Basil and rosemary are both hardy herbs available fresh or dried locally, so there's no hunting required.