Wednesday, August 29, 2012

Artichoke Frittata Appetizer ala Avery

Easy peasy. That's my motto at the end of summer. I like things to be simple but tasty recipes. Just a few ingredients. Lots of flavor.

I know my new character, Jenna Hart, in A Cookbook Nook Mystery series would approve. She's not a cook, though she is a foodie and avid reader. Her Aunt Vera and other fun characters in the series will be helping her learn to cook more often. Right at the onset, the fewer the items the better.

What's a frittata? According to the "Wise Geek" (a google research engine), food historians believe the frittata probably predates the omelet. It's Italian. Might have been served at Lent (no meat involved). Unlike an omelet, it is not folded over and finished on the top of the stove. It is baked and/or broiled. Eggs and cheese, what's not to like? Frittatas are like quiche without the crust. This recipe comes to me, not from a cookbook, but from one of my mom's old recipe cards, passed along to her by a friend with the last name Pomeroy. I used to make this all the time as an appetizer that I would cut into little bite-sized pieces and serve at Christmas parties. Now, it simply makes sense to make it as an appetizer with dinner, a side dish, or as a meal and serve with salad. 


4 eggs slightly beaten
6 soda crackers (for gluten-free use GF crackers)
1 ½ cups cheddar cheese, shredded
1 can 14 ounces artichokes hearts, in water, drained
4 green onions, diced
½ teaspoon white pepper
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon oil


Saute onions and artichokes in oil for about 3 minutes, until green onions tender.  Cool.

Mix eggs, crackers, cheese and spices.

Add onions and artichokes.

Bake in 8” square oiled pan at 325 degrees 35-40 minutes.

Serve hot or cold.

For appetizer, cut inito bite-sized pieces.

For side dish, cut into 2-3” square portions.


What is your favorite recipe that someone in your family passed along to you?


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4th in A Cheese Shop Mystery series: 

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Say cheese!



  1. Delicious! I grew up on my mom and Aunt Mary's frittata(s) so this is right up my alley. Aunt Mary's first job was in a bakery, and I learned a lot from her, but she was born in Italy, and those recipes with vowels on the end were something she passed on to me, too, lol.

    “Easy peasy” does sound good for the end of summer, and I hope we’re all enjoying this last bit of it before Labor Day. To tell you the truth, I’m also looking forward to fall and the smell of tasty things baking in the oven. Thanks for sharing and…

    Have a great week,
    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter