Cheesy Artichoke and Spinach Frittata with a Hint of Pesto
This artichoke and spinach frittata is a great choice for a dish that can be easily adapted from breakfast to brunch or even a light dinner. A delectable combination of cheeses enhances the flavor and nutritional value of the meal, which also has soft artichoke hearts and colorful spinach. Every bite is enhanced by the fresh, herbaceous kick that a swirl of pesto brings. This frittata is a crowd-pleaser that is ideal for any event or gathering since it is easy to prepare and looks beautiful.
Prep Time: 20 minutes
pesto: 4 minutes
Cook Time: 25-30 minutes
Ingredients
For one frittata
14.5 oz canned quartered artichoke hearts, drained
12 large eggs
½ cup milk (whole or 2%)
½ cup grated Parmesan cheese
½ tsp kosher salt
2 tsp olive oil
2 large garlic cloves, minced
6 cups baby spinach, divided
1 cup Monterey Jack cheese, shredded
3 tbsp pesto
Instructions
Prepare the Egg Mixture:
In a large bowl, whisk together the eggs, milk, Parmesan cheese, and kosher salt until well blended. Set aside.
Sauté the Garlic and Spinach:
In an oven-safe skillet, heat the olive oil over medium heat. Stir in the minced garlic and sauté for about a minute, until it releases its aroma.
Next, incorporate 4 cups of fresh baby spinach, stirring gently until it wilts down, which should take around 2-3 minutes. Remove from heat.
Combine and Add Cheese:
Spread the drained artichoke hearts evenly across the skillet with the spinach. Pour the beaten eggs over the sautéed vegetables, giving a gentle stir to ensure everything is well mixed.
Evenly scatter the Monterey Jack cheese across the surface, allowing it to melt beautifully as it cooks.
Add Remaining Spinach and Pesto:
Scatter the remaining 2 cups of baby spinach on top, then drizzle the pesto over the mixture.
Bake:
Preheat your oven to 375°F (190°C) and bake the frittata in the skillet for 20-25 minutes or until the eggs are set and the top is golden.
Serve:
Allow the frittata to cool slightly, then slice and serve. Serve it warm or allow it to cool to room temperature for a delicious, versatile option.
Conclusion:
A lovely complement to any dinner, this cheesy artichoke and spinach frittata strikes a balance between the freshness of spinach and artichokes and creamy, cheesy pleasure. It’s ideal for breakfast or a light dinner, and its flavor and appearance will wow family and friends.
Nutritional Information (per serving)
– Calories: 320
– Protein: 20g
– Fat: 20g
– Saturated Fat: 8g
– Cholesterol: 180mg
– Carbohydrates: 10g
– Fiber: 2g
– Sugar: 2g
– Sodium: 350mg