Artichoke and Olive Frittatas

 Mini Frittatas or egg cupcakes, if you prefer, are very versatile: 

They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party. 

They can be made ‘cupcake’ size, as the ones below are, or the smaller size which shall remain nameless.

They are great for picnics and any event that needs food prepared in advance…. Like a big football game.. 

They’re good the day you make them and the day after.  And they’re delicious!

Artichoke and Olive Frittatas 

Total time: 30 minutes

 Ingredients:

  • 1 small jar marinated artichoke hearts, (6oz, 180gr), roughly chopped
  • 3 eggs
  • 18 black, Greek olives, about 1/2 cup (12 if using the larger Kalamata), pitted and chopped
  • 1/2 cup (2oz, 60gr) shredded cheese 
  • tsp dried oregano
  • 1 tsp paprika
  • olive oil, butter or cooking spray
  • Olives or artichokes for garnish

Artichoke and Olive Ffrittata

 Instructions:

  • Butter, oil or spray a non-stick muffin (tartlet) pan – one that holds 6.  I know it sounds redundant to butter a non-stick pan but these will stick if you don’t.  (Not necessary if your pan is silicone.) 
  • Crack the eggs into a large bowl, add oregano, paprika and whisk well. 
  • Place the olives, artichokes and cheese in each cup, dividing evenly.
  • Add the eggs evenly to each cup.
  • Bake at 400F (200C) for 12 – 15 minutes or until set. 
  • Frittatas will puff up considerably and then fall when removed from oven.  Allow to cool 5 – 10 minutes before removing from pan – they will start to come away from the sides of the pan as they fall making them easier to get out. 
  • Serve with a garnish of olives or artichokes, warm or at room temperature.

You can put small bits of anything you have on hand in these easy little frittatas…. Be creative!

Print Recipe

A British friend once said that ‘England invented the most popular sports in the world; and can’t win at any of them.’

He watches sports. Any sport; any time; all of the time.

I, on the other hand, have never been much of an athletic supporter.

Don’t get me wrong; I enjoy watching sports.  I have, on various occasions, watched, and become thoroughly engrossed in: tennis matches, baseball games, American football, European football, basketball, golf, rugby… I’ve even watched test cricket, although not all five days.

I just have to be someplace other than my own house to do it.  I’ll happily become involved in the game in a bar, or club or someone else’s house.  But in my own?  No.  There is just too much other stuff to do.
(I also don’t sit down to read a book or magazine, or watch television.)

The other problem I have, especially with watching professional sports, is deciding on which is MY team.

When I was younger, living in Wisconsin, I was a Packer Backer.

Something changed as I got older; partly because we started moving around a bit, partly it’s something more difficult to explain; but I started rooting for the underdog.

If we were at a SuperBowl Party, and Team A was the party favorite, but not expected to win, all was well.  I was right there with the rest, yelling encouragement, and bemoaning stupidity.

If they were expected to walk away with the title, I was mentally pushing Team B to victory.

Needless to say that attitude didn’t win any points.

Oh, and one last thing: I prefer watching sports where the participants are not so bundled in body armor as to make them unidentifiable and impervious to harm.   I mean, where’s the sport in that?

Besides, if I’m going to watch a bunch of guys running around a field for a few hours at least give me something fun to look at….

This is a re-post from way back in the beginning of time…. We have guests and are busy playing

4 thoughts on “Artichoke and Olive Frittatas”

  1. Katie, you think artichoke heart in water as opposed to marinated will work? Would I need to add oil, spices etc? have costco size hearts

  2. Pam, I don’t even watch it anymore…. And here, no padding for either rugby or European football… I don’t know what the injuries are like.

    Phoenicia, no oil, but spices and maybe a dash of vinegar.

Comments are closed.

Share via
Copy link
Powered by Social Snap