Best 2 Artichoke Spinach Frittata Recipes

# Artichoke Spinach Frittata: A Delightful Fusion of Flavors #

If you're looking for a delectable and versatile dish that's perfect for breakfast, brunch, or lunch, look no further than the artichoke spinach frittata. This Italian classic is a savory egg dish that combines the vibrant flavors of artichoke hearts, tender spinach, and a blend of aromatic herbs. It's an easy-to-make recipe that promises a symphony of flavors in every bite.

This article features three variations of the classic artichoke spinach frittata, each with its own unique twist. The first recipe introduces the classic combination of artichoke hearts, spinach, and herbs, while the second recipe adds the tangy zest of sun-dried tomatoes for an extra burst of flavor. For those who prefer a more decadent experience, the third recipe incorporates creamy goat cheese, creating a rich and indulgent frittata that will tantalize your taste buds.

No matter which variation you choose, this versatile dish is sure to impress your family and friends. Serve it as a hearty breakfast or brunch option, accompanied by a fresh green salad. It's also perfect for a light and satisfying lunch, paired with a crusty loaf of bread. The artichoke spinach frittata is also an excellent make-ahead meal, as it can be easily reheated and enjoyed throughout the week.

So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this flavorful and satisfying dish. Let's dive into the recipes and explore the delightful variations of the artichoke spinach frittata.

Here are our top 2 tried and tested recipes!

ARTICHOKE SPINACH FRITTATA

Artichoke Spinach Frittata image

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

Ingredients

1 cup egg substitute (equivilant to 4 eggs)
1 medium onion, chopped
6 single wheat saltine crackers
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
8 ounces grated reduced-fat sharp cheddar cheese
8 ounces grated mozzarella cheese
5 ounces fresh spinach, chopped and dried
red pepper flakes or hot sauce
salt and pepper
oregano

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.

ARTICHOKE, PANCETTA AND SPINACH FRITTATA

Artichoke, Pancetta and Spinach Frittata image

Make and share this Artichoke, Pancetta and Spinach Frittata recipe from Food.com.

Provided by East Wind Goddess

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1/4 cup chopped pancetta
1 large shallot, minced
2 cups fresh spinach, chopped
8 eggs or 1 cup Egg Beaters egg substitute
6 artichoke hearts, quarters
1/2 cup asiago cheese, grated
1/4 cup white wine
1/4 cup sun-dried tomato, chopped
1 tablespoon chopped fresh basil
1 tablespoon fresh rosemary, chopped
2 tablespoons pine nuts
sea salt
white pepper

Steps:

Preheat oven to 500 degreed F.
Put sun dried tomatoes in wine and allow to partially rehydrate for 15 minutes.
Whisk eggs together with a pinch of sea salt and white pepper.
In an all-metal pan, heat olive oil.
Begin frying the pancetta, stirring constantly, for 1 minute.
Add shallots and cook until soft.
Add spinach and cook for 2 minutes, stirring.
Add sun dried tomatoes, basil and rosemary.
Add egg mixture to the pan.
Agitate the eggs into the other ingredients and add in the cheese bit by bit. Hold about a tablespoon back.
Remove the pan from the heat and arrange the artichoke quarters evenly around the pan.
Sprinkle the pine nuts over the mixture
Finish with the last tablespoon of cheese.
Put the pan in the oven's center rack and bake for 10 minutes or until firm in the center.
Slide out of the pan and cut into 6 slices.
Notes.
You'll need an all-metal pan to take this dish from the stove to the oven in the true frittata style. (Alternatively, the portions could be baked in individual ramekins, just mix all the the ingredients into the eggs, then pour into the ramekins and bake). Made with egg substitute, this is a more healthful and low fat brunch item, great accompanied by fresh fruit and mimosas made with prosecco.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your frittata.
Don't overcook the eggs. The frittata should be cooked until the eggs are just set, but still slightly runny in the center.
Use a variety of fillings. This will add flavor and texture to your frittata.
Be creative with your toppings. You can use anything from grated cheese to fresh herbs to crumbled bacon.
Serve the frittata warm or at room temperature. It's also delicious the next day for breakfast or lunch.

Conclusion:

The artichoke spinach frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover ingredients. With its combination of fresh vegetables, eggs, and cheese, the frittata is a healthy and satisfying meal that everyone will love.

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