Artichoke Frittata with Bacon Jump to Recipe This Artichoke Frittata has been a favorite recipe for me for many years, and I found this recipe so long ago that I don’t even remember where I first saw it.And I’m a huge fan of artichokes, and I think a frittata with artichoke hearts is perfect for a special occasion like Easter.Hopefully eggs will go on sale for Easter this year like they normally do! The original version of this recipe added diced, cooked red potatoes, which cooked for a few minutes before you added the artichoke hearts.

Of course now I don’t make it with potatoes, and then when I updated these photos I also had a flash of inspiration to add some bacon! And the frittata also has a touch of dried rosemary, which really adds a delightful flavor! I think artichokes are always a treat, and if you’re a fellow artichoke fan, I hope you’ll try this Artichoke Frittata with (or without) Bacon for a very delicious idea for a spring breakfast! What ingredients do you need? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.) Rosemary Garlic Seasoning or use ground rosemary (affiliate link) bacon (preferably pre-cooked bacon) green onion butter Artichoke Hearts packed in water (affiliate link) eggs half and half grated Mozzarella Cheese salt and fresh-ground black peppe

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