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frittata slice on a white plate with a fork
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4.98 from 42 votes

Keto Artichoke and Onion Frittata

Keto Artichoke and Onion Frittata is a healthy low carb cheesy breakfast bake. Great to serve for brunch or make for meal prep.
Prep Time15 mins
Cook Time36 mins
Total Time51 mins
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 8 people
Calories: 167kcal
Author: Oscar
Cost: $10


  • 1.5 cups artichoke hearts drained and water squeezed out
  • 1 medium onion diced
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • ¼ teaspoon oregano
  • ¾ cup grated parmesan ½ cup reserved for topping
  • 6 large eggs
  • ½ cup 10% cream
  • teaspoon ground nutmeg
  • ½ cup shredded cheddar


  • In a frying pan over medium heat sauté the onions and garlic with the olive oil.
  • Drain the can of marinated artichokes and then pat dry with paper towels. Add to the frying pan and continue to sauté until soft. Set aside.
  • Preheat the oven to 350°F
  • Grease the casserole dish with butter and then evenly sprinkle a ¼ cup of grated parmesan over the butter. Transfer the artichoke mixture to the casserole and spread out evenly.
  • In a large bowl whisk together the eggs, cream, shredded cheddar, oregano and nutmeg until frothy.
  • Gently pour egg mixture over the artichoke mixture in the casserole dish, spread out evenly if needed.
  • Bake at 350°F for 30 minutes, remove from oven and sprinkle the top with the remaining parmesan and place back in the oven for another 6 minutes. The frittata should be slightly golden on top when done.



Top Tip: strain the marinated artichokes and pat dry, otherwise there will be too much moisture and make the frittata watery.


Calories: 167kcal | Carbohydrates: 6g | Protein: 11g | Fat: 11g | Fiber: 1g | Sugar: 2g