How delicious is the microwave artichoke frittata, a Craftina recipe to cook in just a few minutes and serve as a main dish. Cooking frittatas in the microwave always brings plenty of satisfaction, and many of you have written to me saying you’ve tried them. From the zucchini frittata, to the vegetable frittata, and up to the potato frittata, the advantages of cooking frittatas in the microwave are many. For starters, it requires very little oil, doesn’t need flipping, and ends up fluffier and lighter. I prefer using heating materials for cooking frittatas; both Craftina and Crisp trays are excellent for achieving an even browning. You can also use Pyrex, but it’s strongly advised against using plastic microwave accessories, as the oil can cause the plastic to melt.
The base of this recipe is made with microwave sautéed artichoke wedges; at the end of cooking, chopped parsley, eggs, and grated cheese are added. Everything is then cooked in the microwave, resulting in a soft and tasty artichoke and egg tart. If desired, frozen artichokes can be used after thawing. I often prepare sautéed artichokes in a jar, then just open a jar, add the rest, and prepare the microwave artichoke frittata. Which version will you use?
Now all that’s left is to read the recipe, and I recommend trying these other microwave frittatas:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 192.49 (Kcal)
- Carbohydrates 2.10 (g) of which sugars 1.44 (g)
- Proteins 12.99 (g)
- Fat 14.07 (g) of which saturated 5.16 (g)of which unsaturated 3.79 (g)
- Fibers 4.30 (g)
- Sodium 346.60 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz microwave-cooked artichokes
- 4 eggs
- 2 pinches salt
- 2 tbsps Grana Padano cheese, grated (scant)
- 2 sprigs parsley
- 1 pinch pepper
- 1 tbsp extra virgin olive oil
What you need to make the microwave frittata
- 1 Microwave Oven inverter combo
- 1 Pan for microwave
- 1 Bowl
Procedure
Crack the eggs into the bowl, add the salt, pepper, cheese, and washed and chopped parsley. Beat the eggs, then add the artichokes at room temperature or slightly warm. Fully incorporate them.
Grease the bottom of the baking dish you will use to cook the artichoke frittata in the microwave, then pour in the mixture and level it.
Place the artichoke frittata into the microwave and start cooking for 12 minutes with combined microwave plus grill or Crisp function.
Serve the artichoke frittata hot or warm, cut into 4 wedges. If desired, you can let it cool, cut it into cubes, and serve as an appetizer or for an aperitif.
Rosella Errante’s Tips
The microwave artichoke frittata can be stored in an airtight container in the refrigerator for up to two days.
Microwave Artichoke and Potato Frittata
If you don’t have many artichokes, you can add diced pre-cooked potatoes in the microwave.
