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5 from 1 vote

Summertime Frittata Recipe with Artichoke, Tomato & Basil Pesto

From the kitchen of Cookin' Canuck. www.cookincanuck.com
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Breakfast, Entrees
Cuisine: Italian
Keyword: Gluten Free
Servings: 1 Serving
Calories: 197kcal


  • 2 eggs
  • 2 tablespoons water
  • 5 slices tomato
  • 1 artichoke heart cut into 5 or 6 pieces
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 1 teaspoon thinly sliced fresh basil


  • Preheat the broiler.
  • Crack the eggs into a small bowl and whisk until combined. Add the water and whisk again.
  • Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs.
  • Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still a layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the tomato slices and artichoke heart.
  • Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
  • Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.


Serving: 1Frittata | Calories: 197kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 297mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2030IU | Vitamin C: 27.6mg | Calcium: 63mg | Iron: 2.2mg