Artichoke and Spinach Frittatas
Some days your just want to be fancy and step outside of the box of doing the regular eggs and toast or bagel. Well I am here to spread the joy of a FRITTATAS!! Not only is it super easy to make but there are always left overs and great for later in the day or the next day. Well that’s if you don’t share LOL.
Making frittatas is so quick and easy you will wonder why you haven’t done this before. The wonderful part is that it is completely no fuss and it feeds the masses. I am completely in love with them. When ever you want to look fancy and like you have slaved in the kitchen, this will be come your go-to.
Well enough talking, lets get to cooking!!
What You’ll Need:
1 tbs Extra Virgin Oil
4 cloves garlic (minced)
3 medium shallots – diced fine
1 tsp sea salt
1 tsp pepper
½ head of broccoli – chopped
1 c spinach
6 medium eggs
1 tbsp chives – chopped
10 oz artichoke hearts – drained
4 sprigs of green onion
1 c goat cheese
What You’ll Do:
In a pan over medium-high heat, add olive oil and sauté minced garlic and shallots for 1-2 mins. Add sea salt and pepper.
Add broccoli, stirring occasionally, cook for another 4-5 mins until soft. Add in spinach and cook until wilted. Season with salt and pepper to taste.
While veggies cook, whisk eggs, parsley and chives in a mixing bowl until fully incorporated.
Pour in whisked eggs evenly over the vegetable mixture and stir in the eggs. Top with artichoke hearts. Cook for a few minutes until the eggs start to set.
Preheat your oven and set to “Broil” at 500°F.
Reduce the heat on the pan to medium-low and cook until the eggs have almost set but the top is still runny, about 2 minutes.
Put the pan in the oven under the broiler until the top is set and golden brown, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from pan going around the outside of it and slide the frittata onto a plate to cut into slices (like a pizza).
Sprinkle with crumbled goat cheese and any leftover chives or green onions to be fancy.