Best 3 Artichoke Pancetta And Spinach Frittata Recipes
**Indulge in a culinary journey with our exquisite Artichoke, Pancetta, and Spinach Frittata. This delectable dish, a harmonious blend of flavors and textures, will tantalize your taste buds and leave you craving more. Discover a symphony of flavors as you bite into the tender artichoke hearts, perfectly complemented by the savory pancetta and the earthy spinach. This frittata is not just a meal; it's an experience that will transport you to the heart of Italian cuisine. With three unique variations – a classic version, a sun-dried tomato and pesto twist, and a cheesy delight – this recipe offers something for every palate. Prepare to embark on a culinary adventure that will redefine your breakfast, brunch, or lunch experience.**
**Classic Artichoke, Pancetta, and Spinach Frittata:**
Savor the timeless combination of artichoke hearts, pancetta, and spinach in this classic frittata. Experience the perfect balance of flavors as the briny artichokes, salty pancetta, and earthy spinach come together in every bite.
**Sun-Dried Tomato and Pesto Frittata:**
Infuse your frittata with vibrant flavors by adding sun-dried tomatoes and a herbaceous pesto sauce. The sweetness of the sun-dried tomatoes and the aromatic freshness of the pesto elevate this dish to new heights.
**Cheesy Artichoke and Spinach Frittata:**
Indulge in a cheesy delight with this variation, where melted mozzarella cheese adds a rich and gooey texture to the frittata. Prepare to be captivated by the stretchy cheese pulls as you savor each bite.
No matter your preference, each frittata recipe is a culinary masterpiece, offering a unique flavor profile that will leave you satisfied and wanting more. So, gather your ingredients, heat up your skillet, and embark on a delightful cooking adventure that will impress your family and friends.
ARTICHOKE FRITTATA
This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.
Provided by Jo Bice
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
- Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g
PASTA WITH ARTICHOKES AND PANCETTA
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams
ARTICHOKE SPINACH FRITTATA
This is a very good lowfat version of a crustless quiche that I adapted from several recipes. Fat can be further reduced by using canned artichoke hearts in water.
Provided by Diane in Denver
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Drain artichoke hearts, reserving 1 TB oil.
- Saute onion several minutes in reserved oil then add spinach until wilted.
- In large bowl, whisk eggs, crackers, seasonings and cheeses.
- Stir in onion-spinach mixture and artichokes.
- Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
- Bake at 325-350 1 hour or until center is set and top is lightly browned.
- Serve warm or at room temperature.
Tips:
- Use fresh ingredients for the best flavor. This includes fresh artichokes, pancetta, spinach, and eggs.
- Don't overcook the artichokes. They should be tender but still have a little bit of crunch.
- Cook the pancetta until it is crispy. This will add a nice smoky flavor to the frittata.
- Wilt the spinach before adding it to the frittata. This will help to remove excess moisture.
- Use a nonstick skillet to cook the frittata. This will help to prevent it from sticking.
- Cook the frittata over medium heat. This will help to cook it evenly without burning it.
- Serve the frittata warm or at room temperature. It is also delicious the next day.
Conclusion:
This artichoke, pancetta, and spinach frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this frittata a try.
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