I love breakfast foods for din and I was inspired to create this dish by a Greek Frittata I had at The Egg and I. If you love artichoke and spinach then this b-fast meal is for you!
INGREDIENTS: about 4 square servings
7.5 oz (appox 4.6 drained oz) of quartered artichoke hearts
approx 1 cup tightly packed spinach (to be cooked down in the skillet later)
1/2 to 3/4 cup of shredded cheese– i just threw in what I had left in my bag which I think was around 3/4 C
1/2 bunch of green onions chopped (basically however much your feeling)
1/4 cup chopped parsley or cilantro… i used cilantro =)
sprinkle in some Tabasco or hot sauce
grind some pepper in the mix
other add ins: I didn’t have any of these in the fridge at the time, but I am sure they would bring something to the table!!
-some chopped cooked asparagus heads
-some chopped cooked ham or turkey
-roasted roma tomatoes
-basil pesto smeared on top
- 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. After you strain the artichoke and green onions, cooked down the fresh spinach (i tear spinach leaves into smaller pieces) in a skillet with a tad of olive oil until cooked and shrunken down.
- Stir cooked (and strained) green onions, artichoke and spinach into eggs, Cheddar cheese,, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 30- 40 minutes; cool slightly before cutting into squares.
Enjoy!!! Let me know what you think and what else you added to the mix!