Cheddar, olive and artichoke frittata – Frittata recipe for Mother’s Day

On Mother’s Day, make this fabulous frittata served with a Mama Mimosa for a wonderful brunch. This delicious frittata uses olives and artichokes for a unique texture and flavor. Your mom will love this yummy recipe on Mother’s Day or anytime!

Cheddar, olive and artichoke frittata


  • 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
  • 1-3/4 cups (7 oz.) Sargento Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese, divided


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add onion; cook 5 minutes or until tender, stirring occasionally.
  4. Beat together eggs and milk in a medium bowl.
  5. Stir in artichoke hearts, olives and pepper; mix well. Stir in 1 cup cheese.
  6. Pour mixture into skillet; mix well. Cook 2 minutes.
  7. If skillet is not ovenproof, wrap handle with foil. Transfer skillet to a preheated oven; bake 12 to 14 minutes or until center is just set.
  8. Sprinkle remaining cheese over frittata; return to oven and bake 2 minutes or until cheese is melted. Cut into wedges to serve.

Recipe provided by Sargento Cheese.

The Mama Mimosa


  • Champagne
  • Orange juice
  • Grand Marnier
  • 1/2 cup fresh raspberries


  1. Crumble fresh raspberries into the compartments of an ice cube tray.
  2. Fill the tray with cold water and freeze.
  3. Place 2 frozen cubes of raspberry ice in a champagne flute.
  4. Fill the glass about 3/5 full of chilled champagne.
  5. Add orange juice, but leave a little bit of room at the top.
  6. Add 2 Tablespoons of Grand Marnier.
  7. Stir gently and garnish with orange.

Mother’s Day recipes


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