Cheesy Artichoke Frittata Squares with Dill
A savory baked frittata combining fluffy eggs with tangy blue cheese, sharp cheddar, and tender artichoke hearts. Fresh dill and parsley brighten the flavor profile, while sauteed Vidalia onions and garlic provide a sweet, mellow base. This protein-rich dish works well for brunch, lunch, or light dinners. The square format makes it portable for meal prep or casual entertaining.
Ingredients
- ¼ cup low-sodium reduced-fat chicken broth
- 2 clove garlic, chopped
- ½ cup Vidalia onion, diced
- 4 large eggs
- 2 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- ⅛ teaspoon black pepper
- ¼ teaspoon hot pepper sauce (Tabasco)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- ½ cup cheddar cheese, shredded
- ¼ cup blue cheese, crumbled
- 1 slice whole wheat bread, shredded
Instructions
- 1
Preheat oven to 325F and spray a 9x9-inch baking pan with nonstick cooking spray.
- 2
Bring chicken broth to a boil in a small pan, reduce heat to medium-high, add onion and garlic, and simmer until liquid evaporates, about 5-10 minutes.
- 3
Whisk eggs with black pepper and hot pepper sauce in a large bowl.
- 4
Stir in parsley, dill, artichoke hearts, both cheeses, bread, and the cooked onion mixture.
- 5
Spread evenly into prepared pan and bake for 30 minutes.
- 6
Let stand 5 minutes before cutting and serving.
Tips
Sauteing onions and garlic until broth evaporates concentrates their sweetness and prevents a watery frittata.
Use room-temperature eggs for more even cooking and a tender crumb.
Cut into squares while still slightly warm for clean edges; they firm up as they cool.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in a 300F oven or microwave to avoid toughening eggs.
Prepare through whisking eggs and mixing all ingredients the evening before. Refrigerate in the pan covered; add 2-3 minutes to bake time if baking from cold.
Cut into 9 or 16 squares depending on appetite. Serve warm or at room temperature. Pairs well with a green salad or fresh fruit.
Common Mistakes
Overcooking causes rubbery, separated eggs; use a knife to test center for slight jiggle at 28 minutes.
Skipping the onion saute step results in watery filling and raw garlic flavor.
Using cold eggs produces uneven texture; let them sit at room temperature 10 minutes before whisking.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead and freeze?
Yes. Cool completely, cut into squares, wrap individually in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently at 300F until warmed through, about 10-12 minutes.
What if I don't have blue cheese?
Substitute feta, goat cheese, or increase cheddar to 3/4 cup total. Each will shift the flavor but work well. Feta maintains tanginess; cheddar increases mildness.
How long can I keep cut squares at room temperature?
Up to 2 hours safely, best served warm or chilled. Beyond 2 hours, refrigerate. Good for meal prep since it stores well and reheats easily.