Spinach and artichoke frittata
This versatile dish is a great way to experiment with breakfast and use up the contents of your fridge.
I eat way too many eggs. I was happy to find out they are not as bad for you as we once thought, because I really do live off them. Mostly frittatas. They are a great way to use up whatever is in the fridge.
I mean it. Eggs, leftovers and some cheddar cheese, and you can call it done. But for those of you who like instructions, check out this delicious recipe.
It was developed with a purpose. I wanted to mix in both fresh and canned ingredients just to show you how flexible frittatas are. Enjoy!
- 10 ounces fresh spinach
- 8 eggs
- 1/4 cup cream
- 1/4 red onion
- 1 tablespoon butter
- 1 clove garlic, minced
- 4 artichoke hearts, halved
- 1/4 cup shredded cheddar cheese
- olive oil
Add the fresh spinach to a saute pan, and cook it over a medium-high heat, until it has reduced by half. Transfer the spinach to a colander.
Warm some olive oil in the same pan, add in the onions and cook them until they brown.
In a medium-sized fry pan, one that is safe for the oven, melt the butter. Add in the spinach and onion.
Whisk together the eggs and cream.
Add the egg mixture and garlic to the fry pan, turn the heat up to medium. Cook the mixture just until the edges begin to set.
Turn the broiler on.
Add in the artichoke hearts and the cheddar cheese. Place the pan in the oven for a few minutes, until the eggs are fully set.
Carefully remove the pan from the oven, and let sit for a minute before serving.
If you want to take this already tasty dish to the next level, try it with this delicious avocado hollandaise sauce.