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Artichoke Frittata

19 Mar

Artichoke Frittata

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)

5 eggs

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

-portebella mushrooms

-basil pesto smeared on top

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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!

Happy Cooking,

Kel =)

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