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Cheddar, Olive & Artichoke Frittata
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4


    • 2 Tbsp. olive oil or butter
    • 1/2 cup chopped onion
    • 5 eggs (or 3 eggs and 2 egg whites)
    • 1/4 cup milk
    • 1 jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped
    • 1/2 cup halved pitted kalamata or black olives
    • 1/4 tsp. freshly ground black pepper
    • 1¾ cups (7 oz.) Sargento Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese, divided


Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.

Beat together eggs and milk in a medium bowl. Stir in artichoke hearts, olives and pepper; mix well. Stir in 1 cup cheese.

Pour mixture into skillet; mix well. Cook 2 minutes.

If skillet is not ovenproof, wrap handle with foil. Transfer skillet to a preheated 350°F oven; bake 12 to 14 minutes or until center is just set.

Sprinkle remaining cheese over frittata; return to oven and bake 2 minutes or until cheese is melted. Cut into wedges to serve.

Recipe courtesy of Sargento Cheese

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